Strip Steak Recipe

Bring to temperature

Remove the strip steak from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat dry thoroughly with paper towels.

Season

Generously season both sides of the steak with kosher salt, then sprinkle the garlic powder and freshly ground black pepper evenly on both sides. Press the seasonings into the meat so they adhere.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (2–4 minutes). Add 1 tablespoon olive oil and swirl to coat.

Sear the steak: place the steak in the hot pan and do not move it for about 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3–4 minutes for medium-rare (internal temp ~125–130°F / 51–54°C). Adjust time by thickness and desired doneness (add 1–3 minutes per side for medium to well done).

Add butter: during the last 1–2 minutes of cooking, add 1 tablespoon unsalted butter and, if desired, tilt the pan and spoon melted butter over the steak to baste for extra flavor and a glossy finish.

Rest: transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute before slicing.

Brown Sugar Bacon option

Preheat a separate skillet over medium heat. Sprinkle the top side of each bacon slice evenly with brown sugar (about 1/2 tbsp per slice). Place bacon sugar-side up in the skillet and cook 3–5 minutes per side until bacon is caramelized and crisp to your liking. Turn carefully to avoid burning the sugar. Transfer to a paper towel-lined plate to drain.

Sausage Patty option

If serving sausage patties instead of bacon: preheat a skillet over medium heat and add the two preformed pork patties. Cook 3–5 minutes per side, pressing lightly with a spatula, until well browned and internal temperature reaches 160°F (71°C). Transfer to a plate and keep warm.

Toast the bread slices in a toaster or in a hot pan until golden and crisp, about 2–3 minutes. Spread 1 teaspoon butter on each slice while warm.

If you like, lightly butter the toast with the remaining butter and cut on a diagonal for serving.

Slice: after resting, slice the strip steak against the grain into 1/4–1/2-inch slices. Arrange slices on the plate.

Plate with your choice of brown sugar bacon (3 slices) or two sausage patties and the two slices of buttered toast alongside the steak.

Garnish with a sprinkle of chopped parsley and a lemon wedge if desired. Serve immediately.