12 Oz New York Strip Recipe
Recipe information
Make 12 Oz New York Strip in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Steak & Seasoning
Cooking fats & aromatics
Finishing (optional)
Steak & Seasoning
1. Bring to room temperature
Remove the 12 oz New York strip from the refrigerator 30–45 minutes before cooking and place on a plate uncovered. Pat dry thoroughly with paper towels to remove any surface moisture—this helps achieve a good sear.
2. Season
Generously season both sides and the edges of the steak with the kosher salt, dividing about 3/4 of the salt immediately and reserving the rest for after resting if desired. Add freshly ground black pepper and the garlic powder (if using). Press the seasonings gently into the meat so they adhere.
Cooking fats & aromatics
3. Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high to high heat. Let it heat for 4–5 minutes until very hot — a drop of water should sizzle and evaporate on contact.
4. Sear the steak
Add the high-smoke-point oil to the hot pan and swirl to coat. Carefully place the steak in the pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes, until a deep brown crust forms.
5. Flip and baste
Flip the steak using tongs. Add the tablespoon of butter, crushed garlic cloves, and the thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continually baste the steak with the melted butter and pan juices for 2.5–3 minutes for medium-rare (internal temperature ~125–130°F / 52–54°C). Increase time 1–2 minutes per side for medium to medium-well. If your steak is thicker than 1.25", after searing both sides you can reduce heat to medium and cook an additional 2–4 minutes, or transfer to a 400°F oven for 4–6 minutes to finish.
6. Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 125–130°F for medium-rare, 130–140°F for medium, 140–150°F for medium-well. Remember the steak will rise 3–5°F while resting.
Finishing (optional)
7. Rest the steak
Transfer the steak to a cutting board and loosely tent with foil. Rest for 5–10 minutes to allow juices to redistribute. During resting, you may sprinkle the reserved flaky sea salt and/or add a pat of compound butter on top so it melts into the steak.
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