G. New York Steak Recipe
Make G. New York Steak Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Seasoning
Optional Finishes & Sides (Combo styling)
Method
Steak & Seasoning
- 1
Prepare steaks
Remove steaks from refrigerator 30–45 minutes before cooking to bring them to near room temperature. Pat both sides dry with paper towels — dry surface = better sear.
- 2
- 3
Preheat skillet
Place a heavy cast-iron skillet or stainless-steel pan over high heat and let it heat for 4–6 minutes until very hot. Meanwhile, add 1 tablespoon olive oil per steak to a small bowl to have on hand.
- 4
Sear steaks
Add 1 tablespoon oil to the hot skillet and swirl to coat. Carefully lay one steak into the pan away from you; do not overcrowd (cook in two batches if needed). Sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes.
- 5
Baste and finish
Reduce heat to medium. Add unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts, tilt the pan and use a spoon to continuously baste the steaks with the melted butter and pan juices for 1–3 minutes while monitoring internal temperature.
- 6
Check doneness
Use an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remember the steaks will rise 5–7°F during resting.
- 7
Rest
Transfer steaks to a cutting board and tent loosely with foil. Rest for 6–10 minutes to allow juices to redistribute. Top with a pat of compound or herb butter while resting, if desired.
Optional Finishes & Sides (Combo styling)
- 8
- 9
