Restaurants›Parlour Wine Bar and Eatery›New York Steak * Recipe

New York Steak * Recipe

Inspired by Parlour Wine Bar and Eatery
Time1h
Serves2

Make New York Steak * Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak

For cooking

Finishing (optional)

Method

Steak

1

Bring to room temperature & season

Remove steaks from the refrigerator and pat both sides dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes (this helps even cooking). Sprinkle 1 tablespoon kosher salt evenly over each side of each steak (or distribute the listed salt amount evenly between steaks). Season both sides with the garlic powder and freshly ground black pepper, pressing lightly so the seasoning adheres.

2

Preheat pan or grill

If using a heavy skillet (cast iron preferred), place it over high heat and let it get very hot for 5–7 minutes until just smoking. If using a grill, preheat to high (500°F/260°C) and oil the grates. Have the oil measured and ready.

3

Sear the steaks

Add the high-heat oil to the hot skillet and swirl to coat. Carefully place the steaks in the skillet (they should sizzle loudly). For 1–1¼-inch thick steaks, sear without moving for 3–4 minutes to develop a deep brown crust. Flip and sear the other side for 3 minutes.

4

Baste with butter and aromatics

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, and thyme/rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the top of the steaks with the melted butter and aromatics for 1–2 minutes. This adds flavor and helps finish cooking.

5

Check doneness & rest

Use an instant-read thermometer to check internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If temperature is 5–10°F below target, continue cooking in the pan for 30–60 seconds per side while basting, or transfer to a 400°F oven for 2–4 minutes. Remove steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to let juices redistribute.

6

Finish & serve

If using flaky sea salt, sprinkle lightly over the rested steaks. Add a pat of compound butter on top or serve with a lemon wedge if desired. Slice against the grain and serve whole or sliced.

For cooking (pan-specific notes)

7

If cooking on a grill: follow the seasoning and room-temperature steps. Sear steaks over direct high heat for 3–4 minutes per side, then move to indirect heat for 2–4 minutes if needed to reach the desired temperature. Add butter and herbs in a small cast-iron pan on the grill to baste, or brush melted butter on the steaks near the end of cooking.

8

If you prefer a crustier exterior: after initial sear, press steaks gently with a spatula for 10–15 seconds during the first minute on each side to maximize contact. Avoid flipping more than once or twice to preserve juices.