Remove the 10 oz grass-fed NY strip from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes (no longer than 1 hour for food safety) to take the chill off. Drying the surface helps achieve a better sear.

2. Season

Just before cooking, season both sides generously with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 1 tsp). Lightly sprinkle garlic powder if using. Press seasoning gently into the meat so it adheres.

Cooking Fats & Finish

3. Preheat pan

Place a heavy skillet (cast iron recommended) over high heat and let it heat for 4–5 minutes until very hot and smoking slightly. A properly preheated pan is crucial for a good crust.

4. Sear the steak

Add 1.5 tbs neutral oil to the hot skillet and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust.

5. Flip and baste

Flip the steak and immediately add 2 tbs unsalted butter, the crushed garlic cloves, and the thyme/rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the foaming butter and aromatics for 2–3 minutes. This both flavors and helps finish cooking. For a 2-inch thick, 10 oz grass-fed strip, aim for medium-rare: an internal temperature of 125–130°F (52–54°C). Reduce basting time slightly if steak is thinner or if you prefer rarer doneness.

6. Rest and finish

Transfer the steak to a cutting board and spoon some of the pan juices over it. Tent loosely with foil and let rest for 6–8 minutes; carryover cooking will bring the temperature up a few degrees to reach desired doneness. After resting, sprinkle a light pinch (about 1/4 tsp) of flaky sea salt evenly over the top to finish.

7. Slice and serve

Slice the steak against the grain into 1/4-inch thick slices or serve whole. If desired, spoon remaining herb-butter pan juices over the slices. Serve immediately with your chosen sides.

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