16 Oz. Prime New York Strip* Recipe

Bring steak to room temperature

Remove the 16 oz New York strip from the refrigerator and let it sit, uncovered or lightly covered, at room temperature for 30–45 minutes. This helps it cook evenly and achieve a good crust.

Pat dry and season

Pat the steak thoroughly dry with paper towels. Rub the steak all over with 1 tablespoon neutral oil. Evenly sprinkle 1½ tablespoons kosher salt, 1 teaspoon freshly ground black pepper, and ½ teaspoon garlic powder on both sides and lightly on the edges; press gently so the seasoning adheres.

Preheat the pan or grill

If using a cast-iron skillet: place the skillet over high heat and let it preheat 5–7 minutes until very hot and smoking slightly. If using a gas or charcoal grill: preheat to high (about 500–550°F / 260–290°C) with one side for direct high heat.

Sear the steak

For skillet: when the pan is smoking, add the steak and sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes. For grill: place steak over the hottest area and sear 2½–3 minutes per side with the lid open until a strong crust forms. For crosshatch grill marks, rotate the steak 45° halfway through each side's sear.

Finish to desired doneness

After initial sear, reduce heat to medium (or move steak to a cooler area of the grill). Continue cooking, flipping every 1–2 minutes and using an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1½–2" thick 16 oz strip, expect about 6–10 minutes total after sear depending on desired doneness.

Baste with butter and aromatics (pan method)

If using a skillet, when the steak is within ~10°F of your target temp, reduce heat to medium-low. Add 2 tablespoons unsalted butter, 2 thyme sprigs, 1 rosemary sprig (optional), and 2 smashed garlic cloves to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter and aromatics over the steak for 1–2 minutes. This adds flavor and helps finish cooking gently.

Rest the steak

When the steak reaches your target temperature, transfer it to a cutting board and tent loosely with foil. Let rest 8–10 minutes to allow juices to redistribute; residual carryover cooking will raise the internal temp a few degrees.

Slice and finish

After resting, slice the steak against the grain into ¼–½" slices. Sprinkle lightly with ½ teaspoon flaky sea salt and chopped parsley if desired. Serve with lemon wedges on the side for brightening, if you like.

Enjoy: Serve immediately while warm. Leftovers can be refrigerated for up to 3 days and reheated gently.