New York Strip Steak Recipe
house dry-aged prime rib and New York strip steak
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Ingredients
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Steak
Finishing
Method
Steak
- 1
Bring to temperature
Remove the steak from the refrigerator and let sit uncovered on a rack or plate at room temperature for 45–60 minutes. This evens internal temperature for more consistent cooking.
- 2
Season
Pat the steak dry on all sides with paper towel. Generously season both sides and the edges with kosher salt (about 1 tablespoon total) and freshly ground black pepper. Press the seasoning into the surface so it adheres.
- 3
Preheat pan
Place a heavy skillet (cast-iron preferred) over high heat. Allow the pan to get very hot for 5–7 minutes until it is smoking slightly. Meanwhile, add 1 tablespoon neutral oil to the steak and rub to coat; the oil on the meat helps achieve an even sear.
- 4
Sear the steak
Carefully place the steak in the hot dry skillet. Do not move it for 2–3 minutes so a deep crust forms. Using tongs, sear the fat cap/edge for 30–45 seconds to render fat. Flip and sear the other side for 2–3 minutes. For a 1–1¼ lb 1–1.25" thick strip, this results in a medium-rare finish when finished in the oven as below; adjust time for thickness and desired doneness.
- 5
Finish in oven (optional but recommended for thicker cuts)
If the steak is thicker than 1" or you want even doneness, transfer the skillet to a 400°F (200°C) oven. Roast for 4–8 minutes, checking internal temperature with an instant-read thermometer: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. Remove at 5–7°F below target because temperature will rise while resting.
Finishing
- 6
Baste with butter
With the skillet back on low heat (or on the stovetop if you removed it from the oven), add 2 tablespoons unsalted butter, the smashed garlic cloves, and thyme sprigs. Tilt the pan slightly and spoon the melted butter continuously over the top of the steak for 60–90 seconds to add flavor and gloss.
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute; this yields a juicy slice when carved.
- 8
Slice and finish
Slice the steak across the grain into 1/2"–3/4" slices. Sprinkle lightly with optional flaky sea salt to taste and serve immediately with any accumulated juices spooned over the slices.