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Ingredients
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Steak and seasoning
Onion rings
Finishing & serving
Method
Steak and seasoning
- 1
Bring steak to room temperature
Remove the 12 oz NY strip from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. Allowing it to come toward room temperature ensures more even cooking.
- 2
- 3
Preheat pan
Place a heavy skillet (cast iron preferred) over medium-high heat for 4–5 minutes until very hot. Add 1 tablespoon neutral oil and swirl to coat. The pan should be shimmering but not smoking heavily.
- 4
Sear the steak
When oil is shimmering, carefully place the steak in the skillet. Sear without moving for 3–4 minutes until a deep brown crust forms. Flip and sear the other side for 3 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). For medium, cook the second side 4–5 minutes (135°F / 57°C).
- 5
Baste and finish
During the last 1–2 minutes of cooking, reduce heat to medium, add 2 tablespoons butter and the fresh thyme or rosemary sprigs. Tilt the pan and spoon the melted butter over the steak repeatedly (basting) for flavor and color. Use an instant-read thermometer to check doneness.
- 6
Rest
Transfer the steak to a cutting board and tent loosely with foil. Let rest 5–7 minutes to allow juices to redistribute before serving.
Onion rings
- 7
Prepare onions
Peel the onion and slice into 1/2" thick rings. Separate rings and set aside. Pat them dry with paper towels to remove excess moisture.
- 8
Make batter
In a mixing bowl, whisk together 3 tablespoons flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon black pepper. In a separate small bowl, lightly beat the egg with 1 tablespoon milk or buttermilk. Combine egg mixture into the dry ingredients and slowly whisk in 1 cup cold sparkling water until a smooth, slightly thick batter forms. Keep batter cold (place bowl in an ice bath briefly) — colder batter yields crisper rings.
- 9
Prepare dredge and crumbs
Place 1 tablespoon fine dry breadcrumbs or extra flour in a shallow dish for dredging. Place 1 cup panko breadcrumbs in another shallow dish for final coating.
- 10
Preheat oil
Pour 1–2 cups vegetable oil into a heavy skillet or pot to a depth of about 1–2 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don't have a thermometer, test by dropping a small amount of batter — it should sizzle and rise immediately.
- 11
Batter and coat rings
Lightly dredge each onion ring in the flour/breadcrumb dredge (this helps the batter stick), dip into the cold batter to fully coat, then press into panko breadcrumbs to adhere a final crust. Place coated rings on a wire rack while you finish coating the rest.
- 12
- 13
Drain and season
Drain fried rings on a wire rack set over a baking sheet or on paper towels. Immediately sprinkle with a pinch of salt. Keep warm in a low oven (200°F / 95°C) while finishing remaining batches.
Finishing & serving
- 14
- 15