Name: Liliha Drive Inns New York Steak Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Ingredients: 2 count New York strip steaks (about 10–12 oz / 300–340 g each), trimmed to 1–1.25 inch thickness; 2 tbs Kosher salt; 1 tbs Freshly ground black pepper; 1 tsp Garlic powder; 0.5 tsp Onion powder; 2 tbs High-smoke-point oil (canola, grapeseed, or avocado); 2 tbs Unsalted butter; 2 count Fresh garlic cloves, lightly crushed; 4 sprigs Fresh thyme sprigs or rosemary sprigs; 1 tbs Fresh parsley, chopped (optional garnish); 2 count Lemon wedges (optional)

Method

Steaks & Seasoning

Bring steaks to room temperature

Remove steaks from the refrigerator 30–45 minutes before cooking and leave them covered on the counter. Pat both sides dry with paper towels to remove surface moisture.

Season steaks

Generously season both sides of each steak: sprinkle about 1 tablespoon kosher salt per steak (adjust to taste), evenly distribute black pepper, then lightly dust garlic powder and onion powder. Press the seasoning into the meat so it adheres.

Cooking Fats & Basting

Preheat pan

Place a heavy cast-iron skillet or heavy-bottomed stainless pan on the stove over medium-high heat. Let it heat for 3–5 minutes until very hot; a drop of water should sizzle and evaporate on contact.

Sear steaks

Add 1–2 tablespoons of high-smoke oil to the hot pan and swirl to coat. Carefully place the steaks in the skillet, leaving space between them. Do not move them for 2.5–3 minutes to form a deep brown crust. For a 1–1.25 inch steak, sear 2.5–3 minutes per side for medium-rare; increase by 1–2 minutes per side for medium. Use tongs to flip once.

Baste with butter and aromatics

After flipping, reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and herb sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and pan juices for 1–2 minutes. This adds flavor and helps finish cooking evenly.

Check doneness

Use an instant-read thermometer inserted into the thickest part of the steak: 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 about 5°F while resting.

Resting & Serving

Rest steaks

Transfer steaks to a warm plate or cutting board and tent loosely with foil. Rest for 5–10 minutes (about 5 minutes for medium-rare, up to 10 for thicker cuts). This redistributes juices so the steak stays moist when sliced.

Finish and serve

Optionally spoon any collected pan juices and melted butter over the steaks. Garnish with chopped parsley and serve with lemon wedges on the side if desired. Slice against the grain when serving to maximize tenderness.