Restaurants›La Tête d'Or by Daniel›New York Strip Recipe

New York Strip Recipe

Inspired by La Tête d'Or by Daniel
Time1h
Serves1

Australian Grass Fed 12 OZ

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Ingredients

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Steak

Cooking fat & aromatics

Finish & garnish

Method

Steak

1

Bring steak to room temperature

Remove the 12 oz New York strip from the refrigerator 30–45 minutes before cooking and place on a plate, uncovered or loosely covered. Pat both sides dry with paper towels to remove surface moisture.

2

Season

Generously season both sides and the edges of the steak with kosher salt (about 1 tablespoon total) and freshly ground black pepper (about 1 teaspoon). Press the seasoning gently so it adheres.

Cooking

3

Preheat pan

Heat a heavy skillet (cast-iron preferred) over medium-high heat for 3–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat the pan; the oil should shimmer but not smoke excessively.

4

Sear first side

Place the steak in the hot pan away from you to avoid splatter. Sear undisturbed for 3–4 minutes, until a deep brown crust forms. Use tongs to lift an edge to check the crust.

5

Sear second side and baste

Flip the steak and immediately add 2 tablespoons unsalted butter, 2 smashed garlic cloves, and the thyme (and rosemary if using) to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 2.5–4 minutes, spooning the butter over the top to build flavor and finish cooking. Cook times vary with thickness; target internal temperatures: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium.

6

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak to verify the desired internal temperature. If the steak needs more time, lower heat to medium and continue cooking and basting in 30–60 second increments until target temp is reached.

Finish & rest

7

Rest

Transfer the steak to a cutting board or plate and optionally top with 1 tablespoon resting butter. Tent loosely with foil and allow to rest for 7–10 minutes. Resting lets juices redistribute and raises the internal temperature by a few degrees.

8

Finish & serve

After resting, sprinkle flaky sea salt (about 1 teaspoon) lightly over the steak to finish. Slice against the grain into 1/4–1/2-inch slices and serve immediately with any pan juices spooned over the top.