Dry Aged New York Strip, 14 Oz. Recipe
*dry aged 45 days
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Ingredients
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Steak
Finishing
Resting & Serving
Method
Steak
- 1
Bring steak to room temperature
Remove the 14 oz dry-aged New York strip from the refrigerator and leave on a plate, uncovered or lightly loosely covered, for 45–60 minutes so the center comes closer to room temperature. This ensures even cooking.
- 2
Pat dry and season
Pat the steak thoroughly dry on all sides with paper towels. Sprinkle kosher salt evenly over both sides and the edges (about 1.25 tsp total), then lightly press freshly ground black pepper into both faces (about 1 tsp total). Let sit for 10 minutes after seasoning to allow salt to begin penetrating.
- 3
Preheat pan
Place a heavy skillet (cast-iron preferred) on the stovetop over high heat. Preheat for 5–7 minutes until very hot. Meanwhile, add 1 tablespoon neutral oil to the pan right before adding steak; the oil should shimmer and just begin to smoke.
- 4
Finishing
- 5
Baste with butter, garlic, and thyme
Reduce heat to medium. Add 1 tablespoon unsalted butter, the smashed garlic clove, and 2 thyme sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter and aromatics repeatedly over the steak (basting) for 1–2 minutes to infuse flavor and finish cooking. Continue until internal temperature reaches target (see doneness guide).
- 6
Doneness guide (internal temperatures)
Use an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare (recommended for dry-aged steak), 140–145°F for medium. For a 14 oz strip about 1–1¼ inch thick, plan on searing times above plus basting to reach medium-rare. Remove from heat 5°F below desired final temperature (carryover).
Resting & Serving
- 7
Rest the steak
Transfer the steak to a cutting board. Tent loosely with aluminum foil and let rest for 6–10 minutes; this redistributes juices and allows carryover cooking to finish. During resting, spoon any pan juices and butter over the steak once or twice.
- 8