14 Oz New York Strip Steak C.a.b Recipe

Bring to room temperature & dry

Remove the 14 oz New York strip from the refrigerator 30–45 minutes before cooking so it comes closer to room temperature. Pat both sides and edges very dry with paper towels — dry surface = better sear.

Season

Season both sides generously and evenly with the kosher salt, then sprinkle the black pepper and garlic powder on both sides. Press the seasoning lightly into the meat so it adheres.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over medium-high heat for about 5 minutes until smoking-hot when you hold your hand 6" above it. Add the high-smoke-point oil and swirl to coat the pan.

Sear the steak

Carefully lay the steak away from you into the hot oil. Do not move it. Sear for 3–4 minutes on the first side until a deep brown crust forms. Flip the steak using tongs.

Add butter and aromatics

Immediately add the 2 tablespoons butter, smashed garlic cloves, thyme sprigs, and rosemary (if using) to the pan alongside the steak. As the butter melts and foams, tilt the pan slightly and spoon the butter and aromatics repeatedly over the top of the steak (basting) for 1.5–2 minutes to build flavor and help finish cooking.

Finish to temperature

Continue cooking and basting until the steak reaches your target internal temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 14 oz, ~1"–1.25" strip, plan roughly 3–4 minutes per side plus 1–3 minutes of basting depending on thickness. Use an instant-read thermometer inserted into the thickest part to check doneness.

Rest

Transfer the steak to a warm plate or cutting board and tent loosely with foil. Let rest for 8–10 minutes (5–10 minutes for medium-rare; up to 10–12 minutes if cooked to medium) to allow juices to redistribute.

Finish & serve

If using, add 1 tablespoon room-temperature butter on top of the rested steak and let it melt. Sprinkle with a pinch (about 1/2 tsp) of flaky finishing salt. Slice against the grain into 1/4"–1/2" slices and serve with the lemon wedge if desired.