New York Strip Recipe

Bring to room temperature

Remove the 14 oz New York strip from the refrigerator and pat dry with paper towels. Let it sit uncovered at room temperature for 30–45 minutes so the interior temperature evens out (this promotes even cooking).

Season both sides liberally: sprinkle kosher salt evenly over both faces (about 1 to 1 1/2 tsp total), then sprinkle the black pepper, garlic powder, and onion powder. Press the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high to high heat and let it get very hot for 3–5 minutes. The pan should be smoking lightly when hot.

Add oil and sear

Add 1 tbs neutral oil to the hot pan and swirl to coat. Carefully lay the steak away from you into the pan. Sear without moving for 2.5–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and immediately add 2 tbs unsalted butter, the 2 smashed garlic cloves, and the thyme sprigs to the pan. Tilt the pan slightly and use a spoon to baste the butter over the top of the steak continuously for 2–3 minutes. This both flavors the crust and helps finish cooking.

Check temperature

Using an instant-read thermometer, check the steak's internal temperature: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 14 oz NY strip about 1 to 1 1/4 inches thick, aim for 130–135°F (medium-rare to medium) — total sear + basting time usually yields this, but rely on the thermometer.

Optional oven finish

If the steak needs additional cooking after searing and basting (more than 3–4 minutes total per side), transfer the skillet to a preheated 400°F oven and roast for 3–6 minutes, checking temperature frequently.

Resting

Transfer the steak to a cutting board or plate and tent loosely with foil. Let it rest for 5–10 minutes; this allows juices to redistribute and prevents them from running out when sliced.

Finish and slice

If desired, spoon the pan juices over the steak and top with 1 tbs finishing butter to melt over the meat for gloss and flavor. Sprinkle a small pinch (about 1/4 tsp) flaky sea salt over the sliced steak to taste. Slice against the grain into 1/4- to 1/2-inch slices and serve immediately.