Ny Strip Recipe

Bring to room temperature

Remove the 12 oz dry-aged NY strip from the refrigerator and pat it dry with paper towels. Let it sit uncovered on a rack or plate at room temperature for 30–45 minutes to take the chill off. Dry surface ensures a better sear.

Season

Just before cooking, season both sides generously with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper, pressing the seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat. Let it heat for 4–6 minutes until very hot — a drop of water should sizzle and evaporate immediately.

Sear

Add 1 tbs high-smoke-point oil to the hot pan and swirl to coat. Carefully lay the steak in the pan away from you to avoid splatter. Sear without moving 2.5–3 minutes, until a deep brown crust forms. Flip and sear the other side 2–3 minutes. For a 12 oz strip about 1–1.25 inches thick, this typically yields medium-rare; adjust time ±1 minute per side for desired doneness.

Baste (optional, recommended)

Reduce heat to medium-low. Add 1 tbs unsalted butter, 1 crushed garlic clove, and 1 sprig thyme or rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 30–60 seconds to build flavor and finish the crust.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes (for medium-rare to medium) so juices redistribute. Rest time will finish carryover cooking.

Finish & slice

After resting, sprinkle 1/4 tsp flaky sea salt over the steak. Slice against the grain into 1/4–1/2 inch slices if serving plated, or serve whole. Spoon any pan juices/butter over the slices.

If you like, serve each portion with the remaining pan butter and herb. For presentation, place the sprig on the plate or discard after basting. Serve immediately.