Prime New York Strip Recipe
Make Prime New York Strip Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak
Finish & serving
Method
Steak
- 1
Bring steak to room temperature
Remove the New York strip from the refrigerator 45–60 minutes before cooking and place on a plate, loosely covered. Pat both sides thoroughly dry with paper towels to remove surface moisture.
- 2
Season
Evenly coat both sides of the steak with the kosher salt, pressing lightly so it adheres. Grind the black pepper over both sides just before cooking (pepper can burn if applied too early).
- 3
- 4
Sear steak
Add 1 tablespoon neutral oil to the hot pan and tilt to coat. Carefully place the steak in the pan away from you. Sear without moving for 2.5–3.5 minutes until a deep brown crust forms. Flip and sear the second side for 2.5–3.5 minutes.
Finish & serving
- 5
Baste with butter
Reduce heat to medium-low. Add the 2 tablespoons butter, smashed garlic cloves, and herb sprigs to the pan beside the steak. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 1–2 minutes while the steak finishes cooking. This adds flavor and helps achieve the desired doneness.
- 6
Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove the steak from the pan when it is 5°F below your target temperature to allow for carryover cooking.
- 7
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let it rest for 7–10 minutes so juices redistribute.
- 8