16 Oz New York Strip Recipe

Bring steak to room temperature

Remove the 16 oz New York strip from the refrigerator 30–45 minutes before cooking. Pat it very dry with paper towels on all sides—dry surface gives a better sear.

Season

Generously season both sides and the edges of the steak with kosher salt (use about 1–1.5 tbs total for a 1 lb strip) and freshly ground black pepper. Sprinkle garlic powder and onion powder evenly on both sides and press lightly so the seasoning adheres.

Preheat

Position an oven rack in the middle and preheat the oven to 400°F (200°C). Place a heavy oven-safe skillet (cast iron preferred) on the stove and heat over high until very hot (2–4 minutes).

Sear the steak

Add 1 tbs high smoke-point oil to the hot skillet and swirl to coat. Carefully place the steak in the skillet away from you. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Add aromatics and baste

Reduce heat to medium-high. Add 2 tbs unsalted butter, the smashed 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 continuously spoon (baste) the butter and aromatics over the top of the steak for 30–60 seconds to build flavor.

Finish in the oven

Transfer the skillet to the preheated 400°F oven. Roast until the internal temperature reaches your desired doneness: 115–120°F for rare, 125–130°F for medium-rare, 135–140°F for medium. For a 1.25–1.5" 16 oz strip, expect about 4–7 minutes for medium-rare. Use an instant-read thermometer inserted into the thickest part to check.

Rest

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and will raise the temperature by ~5°F.

Slice and season

If desired, slice the steak against the grain into 1/4–1/2" slices. Sprinkle with flaky sea salt and the optional chopped parsley. Serve with a lemon wedge if you want a bright finish. Spoon any pan juices over the sliced steak.