Angus Ny Strip Recipe

Bring to room temperature

Remove the 14 oz Angus NY strip from the refrigerator and let it sit, uncovered, on a plate for 30–45 minutes until it reaches near room temperature. Pat both sides dry thoroughly with paper towels — surface dryness is important for a good sear.

Trim any excess large fat flaps if desired, but keep the fat cap for flavor. Score the fat edge lightly 1/4-inch deep in 1-inch intervals if you plan to render the edge during searing.

Season

Season both sides evenly with kosher salt, then sprinkle the garlic powder and onion powder, and finish with freshly ground black pepper. Press the seasonings gently into the meat so they adhere.

Heat: Place a heavy-bottomed skillet (cast-iron preferred) over medium-high to high heat for 4–5 minutes until very hot. When a drop of water sizzles and evaporates immediately, the pan is ready.

Add oil: Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke excessively.

Sear first side: Carefully lay the steak in the pan away from you to avoid splatter. Sear undisturbed for 3–4 minutes to develop a deep brown crust (time varies with thickness and pan heat).

Sear second side: Flip the steak using tongs and sear the second side for 3 minutes to start. If the steak has a fat edge, hold it with tongs and press the edge into the pan for 30–45 seconds to render and brown the fat.

Baste and finish: Reduce heat to medium. Add 1 tablespoon unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter and aromatics over the steak continuously for 1–2 minutes while the steak finishes cooking. This helps build flavor and color.

Check doneness: For a 14 oz NY strip (~1–1.25 inch thick), aim for the following approximate internal temperatures: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Use an instant-read thermometer inserted into the center to check. If it hasn’t reached your target, continue cooking and basting in 1-minute increments and re-check temperature.

Rest: Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 5–10 minutes (5 minutes for rare/medium-rare, up to 10 minutes for medium). Resting allows juices to redistribute and finish carryover cooking.

Finish and slice: If desired, sprinkle 1/4 teaspoon flaky sea salt over the steak after resting. Slice the steak against the grain into 1/4-inch thick slices and serve immediately, spooning any accumulated juices from the cutting board over the slices.