New York Steak Recipe

Bring to room temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking (longer for thicker cuts) so they come close to room temperature. Pat both sides dry with paper towels to remove surface moisture — this helps develop a good crust.

Season

Generously season both sides and the edges of each steak with kosher salt, then sprinkle garlic powder and freshly ground black pepper. Press the seasoning gently into the meat so it adheres.

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat and let it get very hot for 4–5 minutes. Heat is critical for a good sear.

Add oil and sear

Add the canola oil to the hot skillet and swirl to coat. Carefully lay the steaks in the pan away from you to avoid splatter. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2–3 minutes.

Reduce heat and baste

Lower the heat to medium. Add the unsalted butter, crushed garlic cloves, thyme and optional rosemary to the pan. As the butter foams, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and pan juices for 1.5–3 minutes until the internal temperature approaches your target doneness (see internal temps below).

Target internal temperatures

Use an instant-read thermometer inserted into the thickest part of the steak: 115–120°F for rare, 125–130°F for medium-rare, 135°F for medium. Remember the steak will rise 3–5°F during resting.

Rest

Transfer the steaks to a cutting board or plate and tent loosely with foil. Rest for 7–10 minutes for 1-inch to 1.5-inch steaks (10–15 minutes for thicker steaks). Resting lets juices redistribute so the steak stays moist.

Finish and serve

If desired, sprinkle the finished steaks with coarse sea salt and chopped parsley. Slice against the grain for serving. Spoon any accumulated juices from the resting plate back over the steak.