New York Steak Combo Recipe

Bring steak to room temperature & preheat

Remove steaks from the refrigerator 30–45 minutes before cooking so they come to near room temperature. Pat dry with paper towels. Preheat oven to 400°F (200°C) if you prefer finishing in oven; otherwise preheat a heavy skillet (cast iron ideal) over medium-high heat.

Season steaks

Rub each steak lightly with 1 tablespoon olive oil. Mix kosher salt, black pepper and garlic powder and season both sides of each steak evenly.

Sear and baste steaks

Heat the skillet until very hot and shimmering. Add 1 tablespoon olive oil. Place steaks in the skillet and sear, undisturbed, for 2.5–3 minutes until a deep brown crust forms. Flip steaks and add 2 tablespoons butter, thyme sprigs and crushed garlic cloves. Tilt the pan and spoon the melted butter, thyme and garlic over the steaks repeatedly (basting) for 1.5–3 minutes.

Finish steaks to desired doneness

For medium-rare, transfer skillet to the preheated oven (or reduce heat on stove) and cook an additional 4–6 minutes until an instant-read thermometer reads 125–130°F (52–54°C). For medium, cook 6–8 minutes (135°F/57°C). Remove steaks to a cutting board and tent loosely with foil. Rest 5–10 minutes before slicing so juices redistribute.

Prepare the chosen protein while steaks rest

Choose either the Basa Fish or the Garlic Shrimp section below and follow those steps while steaks rest so everything is ready simultaneously.

Finish and serve

Slice steaks against the grain. Plate a steak portion with the chosen fish or shrimp, add mashed potatoes or fries and steamed vegetables if using. Spoon any pan juices from the steak over top, garnish with chopped parsley and serve with lemon wedges.

Prepare fish

Pat basa fillets dry and season both sides with the measured salt, black pepper and smoked paprika. Lightly dust both sides with the tablespoon of flour to help form a light crust.

Pan-fry fish

In a separate nonstick or stainless pan, heat 1 teaspoon olive oil and 1 tablespoon butter over medium heat until the butter foams. Add fillets and cook 3–4 minutes per side depending on thickness, until the exterior is golden and the fish flakes easily with a fork (internal temp about 145°F/63°C). Avoid flipping more than once.

Keep warm and serve

Transfer cooked basa to a warm plate and squeeze a lemon wedge over each fillet. If steaks finished earlier, tent fish loosely with foil for up to 5 minutes until serving.

Season shrimp

Pat shrimp dry and season with 1/2 tsp salt and 1/4 tsp black pepper.

Cook garlic and shrimp

In a medium skillet over medium-high heat, melt 2 tablespoons butter with 1 tablespoon olive oil. Add the minced garlic and red pepper flakes, cooking 20–30 seconds until fragrant (do not brown). Add shrimp in a single layer and cook 1.5–2 minutes per side until pink and opaque.

Deglaze and finish

Add 2 tablespoons white wine or broth to the pan, scraping up any browned bits. Cook 30–60 seconds to reduce slightly. Stir in chopped parsley, adjust seasoning to taste, and remove from heat. Squeeze lemon over the shrimp before plating.

Reheat or plate prepared mashed potatoes or fries and steamed vegetables. Sprinkle chopped parsley over the whole plate and place lemon wedges alongside. Serve immediately so steak remains hot and protein pairing is fresh.