N.y. Strip Steak (12 Oz.) & Two Eggs, Any Style Recipe

Bring steak to room temperature and season

Remove the 12 oz. New York strip from the refrigerator 30–45 minutes before cooking so it comes close to room temperature. Pat dry with paper towels. Evenly season both sides and the edges with 1 1/2 tsp kosher salt, 1 tsp freshly ground black pepper and 1/4 tsp garlic powder (if using). Press the seasoning gently into the meat.

Preheat pan and oil

Place a heavy skillet (cast-iron preferred) over high heat and let it heat 4–5 minutes until very hot and just beginning to smoke. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear the steak

Carefully place the steak in the hot pan away from you. Sear undisturbed 3–4 minutes to develop a deep brown crust. Flip and sear the second side for 2–3 minutes. If the steak has a thick fat cap, hold it on its edge with tongs for 30–60 seconds to render and brown the fat.

Finish with butter and herbs

Reduce heat to medium. Add 1 tablespoon unsalted butter and the fresh thyme or rosemary sprigs to the pan. Tilt the pan slightly and spoon the melted butter and herb juices over the steak repeatedly (baste) for 1–2 minutes to develop flavor and finish cooking to target doneness.

Check doneness and rest

For a 12 oz. strip about 1"–1¼" thick: remove from heat at approximately 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium when measured with an instant-read thermometer. Transfer steak to a cutting board and tent loosely with foil. Rest 5–8 minutes (internal temp will rise ~5°F). Sprinkle a light dusting of smoked or regular paprika if using.

Choose egg style and prepare pan

Decide how you want the eggs (sunny-side up, over-easy, scrambled, or poached). For pan-cooked styles, use a medium nonstick or cast-iron skillet over medium-low heat and add 1 teaspoon butter; let it melt and foam but not brown.

Frying: sunny-side up or over-easy

Crack 2 large eggs into a small bowl, then gently slide into the skillet. Season with 1/8 tsp black pepper and 1/4 tsp salt. For sunny-side up cook undisturbed 2–3 minutes until whites are set but yolks still runny. For over-easy, when whites are set, gently flip with a spatula and cook 10–20 seconds for a runny yolk, or 30–45 seconds for medium.

Scrambled

Crack 2 eggs into a bowl, whisk lightly until blended. Season with salt and pepper. Add to the warmed pan and cook gently, stirring slowly with a spatula until soft curds form and eggs are just set. Remove from heat to avoid overcooking.

Poached

Bring a shallow saucepan of water to a gentle simmer with a tablespoon of vinegar (optional). Create a small whirlpool, slip a cracked egg into the center, and cook 3–4 minutes for runny yolk. Remove with a slotted spoon and drain on paper towels. Season with salt and pepper.

Finish and garnish eggs

If desired, sprinkle the cooked eggs with chopped parsley. Keep eggs warm while the steak rests if you cooked them early.

Slice the rested steak across the grain into 1/4"–1/2" thick slices. Arrange the slices on a warm plate alongside the two eggs prepared to your liking. Add lemon wedges and steak sauce or chimichurri on the side if desired. Serve immediately.