New York Strip Recipe

Temper steaks

Remove the New York strip steaks from the refrigerator 45–60 minutes before cooking and leave them uncovered on a rack or plate. This brings them to near room temperature and promotes even cooking.

Pat the steaks dry with paper towels on all sides. Dry surface ensures good sear.

Season both sides generously with kosher salt and freshly ground black pepper. If using, sprinkle garlic powder evenly. Press the seasonings gently into the meat.

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. The pan should be smoking lightly when ready.

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. Immediately place the steaks in the pan, presentation side down first, leaving space between them. Do not move the steaks during the initial sear.

Sear without moving for 2.5–3 minutes until a deep brown crust forms. Using tongs, flip the steaks and sear the other side for 2–3 minutes.

Baste and finish

Reduce heat to medium. Add the 2 tablespoons unsalted butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 1.5–3 minutes to deepen color and infuse flavor.

Check doneness with an instant-read thermometer: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For medium-rare aim for 130°F before resting; the temperature will rise a few degrees while resting.

Transfer the steaks to a cutting board or platter and tent loosely with foil. Let rest 6–10 minutes to allow juices to redistribute.

While steaks rest, spoon the infused butter, garlic, and herb mixture from the pan over the steaks or reserve in a small dish to spoon over when serving.

Just before serving, sprinkle each steak lightly with flaky sea salt. Serve whole or slice across the grain into slices and garnish with lemon wedges if desired.