12 Oz New York Strip Recipe

Bring to room temperature & season

Remove the 12 oz New York strip from the refrigerator about 30–45 minutes before cooking so it comes close to room temperature (this promotes even cooking). Pat the steak dry on both sides with paper towels. Evenly coat both sides and the edges with the kosher salt (reserve about 1/4 tbs of the salt to adjust later if desired) and then grind the black pepper over both sides.

Preheat pan or grill

If using a cast-iron skillet or heavy stainless pan, place it over medium-high heat for 5 minutes until very hot (it should shimmer but not smoke excessively). If using an outdoor gas grill, preheat to high (500–550°F / 260–290°C) with one side hotter for searing.

Sear the steak

Add the neutral oil to the hot pan and swirl to coat. Place the steak in the pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip the steak using tongs and sear the second side for 2.5–3 minutes.

Pan-baste (optional but recommended)

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and use a large spoon to continuously baste the top of the steak with the melted butter and aromatics for 1–2 minutes. This adds flavor and helps the exterior finish.

Finish to desired doneness

Use an instant-read thermometer inserted into the thickest part of the steak to check temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. After searing and basting, if the steak hasn't reached your target temperature, transfer the pan to a preheated 375°F oven for 2–6 minutes (time depends on thickness). For a grill, move steak to a cooler zone and close the lid, checking frequently.

Rest the steak

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Let rest for 5–10 minutes to allow juices to redistribute. While resting, spoon any remaining pan juices and melted butter over the top once or twice.

Slice and season

If serving sliced, cut the steak against the grain into 1/4"–1/2" slices. Sprinkle a light pinch of flaky sea salt over the top to finish. Optionally garnish with chopped parsley and serve with lemon wedges on the side.

Serve immediately with your choice of sides (mashed potatoes, roasted vegetables, a simple salad, or a grain bowl). Enjoy while warm.