Restaurants›Tale of the Whale›Ny Strip Recipe

Ny Strip Recipe

Inspired by Tale of the Whale
Time1h
Serves1

** 14 oz.

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Ingredients

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Steak & Seasoning

Cooking fats & aromatics

Finishing (optional)

Method

Steak & Seasoning

1

Bring to room temperature

Remove the 14 oz NY strip from the refrigerator and pat dry with paper towels. Let sit uncovered on the counter for 30–45 minutes to come to near room temperature. This ensures even cooking.

2

Season

Generously season both sides and the edges of the steak with the kosher salt (use roughly two-thirds of the salt before cooking and reserve the rest for finishing if desired), then sprinkle the black pepper and garlic powder evenly. Press the seasoning into the meat with your hands so it adheres.

Cooking fats & aromatics

3

Preheat pan

Place a heavy-bottomed skillet (cast iron is ideal) over high heat. Allow the pan to heat for 3–5 minutes until it is very hot and just beginning to smoke in spots.

4

Sear the steak

Add the high-heat oil to the hot pan and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Do not move the steak for 2.5–3 minutes to develop a deep brown crust. Tilt the pan slightly and press the edges with tongs if needed to ensure contact. After 2.5–3 minutes, flip the steak and sear the other side for 2–3 minutes for medium-rare (times vary with thickness).

5

Add butter and aromatics

Reduce heat to medium. Add the butter, smashed garlic cloves, and thyme/rosemary sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and pan juices for about 1–2 minutes. Continue basting until the steak reaches your target doneness (see internal temperature guide below).

6

Doneness guide (internal temperatures)

Rare: 120–125°F (49–52°C). Medium-rare: 130–135°F (54–57°C). Medium: 140–145°F (60–63°C). Use an instant-read thermometer inserted into the thickest part of the steak to check temperature.

Finishing (optional)

7

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 5–10 minutes so juices redistribute.

8

Slice and finish

If desired, sprinkle the rested steak with flaky sea salt and chopped parsley. Slice thinly against the grain and serve immediately with any accumulated resting juices spooned over the top.