New York Steak Recipe

Bring steaks to room temperature

Remove the New York strip steaks from the refrigerator 30–45 minutes before cooking. Pat both sides dry with paper towels to remove any surface moisture—this promotes better searing.

Season steaks

Evenly sprinkle kosher salt on both sides of each steak (about 1 tsp per side total). Then sprinkle garlic powder and freshly ground black pepper on both sides, pressing gently so the seasoning adheres.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until it is very hot, about 3–5 minutes. The pan should be just below smoking.

Sear steaks

Add the neutral oil and swirl to coat the pan. Carefully place the steaks in the skillet, leaving space between them. Sear without moving for 2¾–3½ minutes to develop a deep brown crust (time depends on steak thickness ~1 to 1¼ inches).

Flip and baste

Flip the steaks and immediately add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to baste the steaks repeatedly for 2–3 minutes. Continue until the steak reaches desired doneness (use an instant-read thermometer): 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Cooking times will vary by thickness—approximately 2–6 minutes after the flip.

Rest steaks

Transfer the steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. While resting, spoon any flavored butter from the pan over the steaks once or twice.

Finish and serve

After resting, sprinkle a light pinch of flaky sea salt over the steaks to taste. Optionally serve with lemon wedges for a bright finish. Slice against the grain if serving family-style and plate immediately.