New York Strip Steak, 15 Oz. Recipe

Bring steak to temperature

Remove the 15 oz New York strip from the refrigerator and let sit at room temperature for 30–45 minutes. Pat dry thoroughly with paper towels to remove surface moisture.

Season both sides evenly with 1.5 tsp kosher salt, 1 tsp freshly ground black pepper, and 0.5 tsp garlic powder. Lightly press seasoning into the meat so it adheres.

Prepare roasted garlic (if not pre-roasted)

If you don't have pre-roasted garlic, roast a head: preheat oven to 400°F (200°C). Slice the top off a head of garlic, drizzle with 1 tsp oil, wrap in foil and roast 30–35 minutes until soft and caramelized. Cool, then squeeze 2 cloves worth of soft garlic into a bowl and mash to a paste.

In a small bowl, combine 4 tbs unsalted butter (softened), the mashed roasted garlic, 1 tsp chopped thyme, 1/2 tsp chopped rosemary, 1 tsp chopped parsley, 1/4 tsp lemon zest, 1/4 tsp salt, and 1/8 tsp black pepper. Mix until homogenous. Keep at room temperature if you will spoon it over the hot steak immediately; otherwise chill briefly to firm slightly.

When ready to cook the steak, heat a heavy skillet (cast iron preferred) over medium-high until very hot. Add 1 tbs neutral high-heat oil and 1 tbs clarified butter, swirling to coat the pan.

Place the seasoned steak in the hot pan and sear undisturbed for 3–4 minutes until a deep brown crust forms. Flip and sear the other side 3 minutes. Reduce heat to medium and add 3 tbs unsalted butter, 1 tbsp minced shallot, and 1 sprig fresh thyme to the pan.

As the butter melts, tilt the pan slightly and spoon the foaming butter, shallot, and thyme over the steak continuously (basting) for 1–2 minutes. This helps cook the steak and build flavor. If using, add 2 tbs white wine or beef stock and let it reduce briefly while continuing to baste.

Continue cooking and basting until the internal temperature reaches your desired doneness: 120–125°F for rare, 125–130°F for medium-rare, 135°F for medium. For a 15 oz strip about 1–1.25 inches thick expect 6–9 total minutes of searing plus basting, but use a probe thermometer for accuracy.

Once the steak is 5°F below your target temp, remove from pan to a cutting board and tent loosely with foil. Let rest 6–8 minutes; carryover will bring it to final temperature.

While the steak rests, finish the brown butter sauce: keep pan over medium, swirl to brown the butter solids until nutty and fragrant (watch carefully to avoid burning) — about 1 minute. Add 1/2 tsp lemon juice, adjust salt and pepper to taste. Spoon sauce into a small serving vessel.

After resting, slice the steak across the grain into 1/4–1/2-inch thick slices. Arrange on a warm plate.

Place dollops (about 1 tbs each) of the roasted garlic & herb butter along the top of the sliced steak so it melts over the meat. Drizzle a little of the brown butter sauce over the steak and around the plate for extra gloss and flavor.

Garnish with a small sprinkle of chopped parsley or a few fresh thyme leaves if desired. Serve immediately.