Restaurants›The Bourbon Bar at 501 Prime›16oz. Ny Strip Recipe

16oz. Ny Strip Recipe

Inspired by The Bourbon Bar at 501 Prime

Time1h

Serves1

Make 16oz. Ny Strip Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Seasoning

1 item 16 oz New York strip steak (bone-in or boneless), about 1 to 1¼ inches thick1 tbs Coarse kosher salt1 tsp Freshly ground black pepper1 tsp Garlic powder (optional)

Cooking Fats & Finish

1 tbs Neutral high-smoke-point oil (canola, vegetable, or avocado)2 tbs Unsalted butter2 clove Garlic cloves, smashed2 sprig Fresh rosemary or thyme sprigs1/2 tsp Finishing flaky sea salt (optional)

Method

Steak & Seasoning

Bring steak to room temperature

Remove the 16 oz NY strip from the refrigerator and pat dry with paper towels. Let it sit, uncovered or loosely covered, at room temperature for 30–45 minutes. This helps the steak cook more evenly.

Season steak

Generously season both sides and the edges of the steak with the coarse kosher salt (about 1 tablespoon total). Lightly sprinkle the freshly ground black pepper (about 1 teaspoon) and, if using, garlic powder on both sides. Press the seasoning gently into the meat so it adheres.

Cooking Fats & Finish

Preheat pan and oil

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 5 minutes until very hot — you should see faint smoke when the oil is added. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear steak

Place the steak in the hot pan away from you so the oil doesn’t splatter. For a 1–1¼ inch thick 16 oz strip: sear without moving for 3½–4 minutes until a deep brown crust forms. Flip the steak and sear the other side for 3–4 minutes.

Baste with butter and aromatics

Reduce heat to medium. Add 2 tablespoons unsalted butter, the smashed garlic cloves, and the herb sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter over the top of the steak for 1–2 minutes. This builds flavor and helps finish cooking.

Check doneness and finish

Use an instant-read thermometer inserted into the thickest part of the steak: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1–1¼ inch NY strip, target 125–130°F for medium-rare (carryover will raise it ~5°F). If the steak needs more time, reduce heat to medium-low and continue cooking while basting, checking every 1–2 minutes.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Let rest for 8–10 minutes to allow juices to redistribute; internal temperature will climb a few degrees during this time.

Finish and serve

Slice the steak against the grain into ½-inch slices. Sprinkle with a pinch (about ½ teaspoon) of flaky sea salt if desired and spoon any butter/herb pan juices over the slices. Serve immediately.