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

16oz. Ny Strip * Recipe

Inspired by The Bourbon Bar at 501 Prime
Time1h 5m
Serves1

Make 16oz. Ny Strip * Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak & Seasoning

Cooking fats & finishing

Resting & serving

Method

Prep the steak

1

Bring to room temperature

Remove the 16 oz New York strip from the refrigerator and pat dry with paper towels. Let rest on a plate, uncovered or loosely covered, for 30–45 minutes to come toward room temperature (helps cook evenly).

2

Trim excess connective tissue or silver skin if present, leaving about 1/4" of external fat for flavor and crisping.

3

Season both sides generously with the kosher salt (about 1½ tsp total) and then with the black pepper and garlic powder (if using). Pat the seasonings into the meat so they adhere.

Sear and cook

4

Preheat pan

Place a heavy-bottomed skillet (cast iron preferred) over high heat. Heat until very hot and just beginning to smoke, about 5 minutes. Meanwhile, pour off any excess moisture that accumulated on the steak and pat again if needed.

5

Initial sear

Add 1 tablespoon neutral oil to the pan and swirl to coat. Carefully place the steak in the hot pan, laying it away from you to avoid splatter. Sear without moving for 2½–3 minutes to form a deep brown crust.

6

Flip and baste

Flip the steak and immediately add 2 tablespoons butter, the smashed garlic cloves, and the herb sprigs to the pan. Tilt the pan slightly and spoon the melted butter over the top of the steak repeatedly (basting) for 2½–4 minutes, continuing until the steak reaches your target doneness: about 125°F for medium-rare, 130°F for medium. If you have a probe thermometer, insert into the thickest part to check temperature.

7

Sear fat cap (optional)

If the strip has a fat cap or side fat, after the second side sear, hold the steak with tongs on its edge against the pan for 30–60 seconds to render and crisp the fat.

Resting & finishing

8

Transfer the steak to a cutting board and spoon some of the pan juices and butter over it. Tent loosely with foil and rest for 6–8 minutes. Resting redistributes juices and finishes carryover cooking (internal temperature will rise ~5°F).

9

After resting, sprinkle with a light pinch (about ½ tsp) of flaky finishing salt to taste. Slice against the grain into 3/4" slices, or serve whole.

10

Serve immediately with any optional accompaniments (lemon wedge or chimichurri) and the reserved pan jus if desired.