New York Steak Recipe

Bring to room temperature

Remove the steak from the refrigerator 45–60 minutes before cooking (at least 30 minutes for thinner cuts). Pat both sides dry thoroughly with paper towels. This helps achieve a good sear.

Trim any excessive fat if desired, but leave a modest fat cap for flavor. If the steak has a thick edge fat, score it lightly in 1/2" intervals without cutting into the meat to prevent curling.

Season both sides generously with kosher salt (about 2 tsp total) and then with freshly ground black pepper and garlic powder if using. Press the seasoning gently into the meat.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot for 5 minutes. The pan should be smoking lightly when ready.

Add 1 tablespoon of neutral high-heat oil and swirl to coat the pan.

Sear steak

Carefully place the steak in the hot pan away from you. Cook undisturbed for 3–4 minutes to form a deep brown crust. Flip and sear the other side for 3–4 minutes. For a 16 oz, 1.25–1.5" thick steak, this typically yields medium-rare to medium depending on pan heat and starting temperature. Use an instant-read thermometer to check doneness: 125°F (52°C) for rare, 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

If the fat edge needs rendering, hold the steak with tongs on its fat edge in the hot pan for 30–45 seconds until browned.

Add aromatics and butter

Reduce heat to medium. Add the 2 tablespoons of unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the steak for about 1–2 minutes. This builds flavor and helps finish cooking gently.

Continue to cook and baste until the steak reaches your target internal temperature (see previous temps). Baste for a final 30 seconds to 1 minute to incorporate aromatics.

Optional: if the steak is not yet at the desired temperature and the pan is browning quickly, transfer the skillet to a 400°F (205°C) oven for 3–6 minutes, checking temperature frequently.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 7–10 minutes (for a 16 oz steak) to allow juices to redistribute. Resting will raise the internal temperature by 3–5°F.

Slice against the grain into 1/4–1/2" slices, or serve whole. Sprinkle flaky sea salt lightly to finish if desired. Spoon any butter and pan juices over the steak before serving.