New York Steak Recipe

Bring steak to temperature and season

Remove the 10 oz New York strip steak from the refrigerator 30–45 minutes before cooking to come to room temperature. Pat dry with paper towels. Evenly season both sides and the edges with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper; press the seasoning into the meat.

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat. Allow it to heat 4–5 minutes until very hot and just starting to smoke. Meanwhile, add 1 tablespoon neutral oil to a small bowl.

Sear the steak

Add the 1 Tbsp oil to the hot pan and swirl to coat. Carefully place the steak in the pan and do not move it. Sear for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes for medium-rare (target internal temperature 125–130°F / 51–54°C). Adjust time ±1–2 minutes for desired doneness.

Finish with butter and aromatics

Lower heat to medium. Add 1 Tbsp unsalted butter, the smashed garlic clove, and the thyme sprig to the pan. Tilt the pan and spoon melted butter over the steak (baste) for 30–60 seconds to finish and flavor the crust.

Rest

Transfer steak to a cutting board and tent loosely with foil. Rest 6–8 minutes to allow juices to redistribute before slicing. Reserve any pan juices to spoon over slices when serving.

Cook the potatoes

Place the 1 lb peeled and cubed Yukon Gold potatoes in a medium saucepan and cover with cold water by 1 inch. Add 1 tablespoon kosher salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Drain and dry

Drain the potatoes thoroughly in a colander and return them to the hot pan off the heat for 1 minute to evaporate remaining moisture, shaking the pan gently to prevent sticking.

Mash and finish

Mash potatoes using a potato masher or ricer until smooth. Warm 1/2 cup whole milk and add 2 Tbsp unsalted butter, stirring to melt. Gradually add the warm milk-butter mixture to the potatoes until you reach a creamy texture. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Stir in optional chopped chives if using.

Prepare vegetables

Trim and, if necessary, halve larger vegetables so pieces are uniform for even cooking. Pat dry.

Sauté or roast

Option A — Sauté: Heat a large skillet over medium-high heat and add 1 Tbsp olive oil. Add the 10 oz vegetables in a single layer, sprinkle 1/2 tsp salt and 1/4 tsp pepper, and sauté, stirring occasionally, 4–6 minutes until tender-crisp and lightly browned. Add 1/2 Tbsp butter in the final minute and toss to glaze. Option B — Roast: Preheat oven to 425°F (220°C). Toss vegetables with 1 Tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper on a rimmed baking sheet. Roast 10–14 minutes until tender and slightly caramelized; toss with 1/2 Tbsp butter immediately after removing from oven.

Finish and serve

Transfer vegetables to the plate with the rested steak and mashed potatoes. Offer a lemon wedge for a bright squeeze if desired.