Ny Strip Steak Recipe

Pat dry and rest

Remove the steaks from the refrigerator 45–60 minutes before cooking so they come to near room temperature. Pat both sides and edges thoroughly dry with paper towels — moisture prevents a proper sear.

Season both sides generously with kosher salt (about 1 tsp per side for these size steaks). Sprinkle the black pepper and garlic powder evenly on both sides. Press seasoning gently into the meat so it adheres.

Heat a heavy cast-iron skillet or stainless-steel pan over high heat until very hot, about 5 minutes. The pan should be smoking slightly. Add the neutral oil and swirl to coat; it should shimmer.

Carefully place the steaks in the pan away from you so they don’t splatter. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Using tongs, flip the steaks and sear the other side for 2 minutes.

Reduce heat to medium. Add the butter, crushed garlic cloves, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the melted butter over the steaks continuously for 1–2 minutes. This adds flavor and helps finish cooking.

Check internal temperature with an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If the steaks need more time, continue cooking and basting in 1-minute intervals until the desired temp is reached.

Transfer the steaks to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute; the steaks will rise about 5–8°F while resting.

While resting, spoon any butter and herb-infused juices from the pan over the steaks. Sprinkle with finishing flaky salt to taste, then slice against the grain if serving sliced.

Serve whole or sliced with lemon wedges and vegetables if using.