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Ingredients
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Steak & Seasoning
Cooking Fat & Finish
Method
Steak & Seasoning
- 1
Temper and dry
Remove the 16 oz bone-in NY strip from the refrigerator and let rest at room temperature for 30–45 minutes (takes the chill off for even cooking). Pat the steak very dry on all sides with paper towels; moisture prevents a good sear.
- 2
Season
Generously season both sides and the edges of the steak with 1 1/4 tsp kosher salt, 1 tsp freshly cracked black pepper, and 1/2 tsp garlic powder. Press the seasoning lightly so it adheres.
Cooking Fat & Finish
- 3
- 4
Sear the steak
Add 1 tablespoon high smoke-point oil to the pan and swirl to coat. Carefully place the steak in the pan, bone side slightly angled if it helps contact. Do not move it for 3–4 minutes to develop a deep brown crust. Flip the steak and sear the other side for 3–4 minutes. For a 1–1.25" thick 16 oz bone-in strip, this should bring the steak to approximately medium-rare to medium depending on exact thickness and pan heat.
- 5
Baste and finish
Reduce heat to medium. Add 2 tablespoons unsalted butter, 2 crushed garlic cloves, and 2 sprigs thyme or rosemary to the pan. Once the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 1.5–2 minutes while occasionally spooning the butter over the top. If the steak needs a bit more time to reach desired doneness, continue basting and searing for an additional 1–3 minutes, monitoring internal temperature.
- 6
Check doneness
Use an instant-read thermometer in the thickest part (avoid touching bone). Target temperatures: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Remove the steak from the pan about 3–5°F below target as it will rise while resting.
- 7
Rest and finish
Transfer the steak to a cutting board and tent loosely with foil. Rest 6–10 minutes to allow juices to redistribute. Sprinkle with a pinch of finishing salt (about 1/4 tsp) if desired, then slice against the grain and serve.