New York Strip Steak Recipe

Bring to room temperature

Remove steaks from the refrigerator and pat dry with paper towels. Let sit uncovered at room temperature for 30–45 minutes before cooking to ensure more even cooking.

Season

Season both sides and the edges of the steaks evenly with kosher salt (about 1 tsp per steak total) and the black pepper. If using, lightly dust with garlic powder. Press the seasonings into the meat so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless-steel pan over high heat. Heat the pan until very hot, about 4–5 minutes. A drop of water should sizzle and evaporate on contact.

Sear steaks

Add the high-smoke-point oil and swirl to coat. Carefully place the steaks in the pan, laying them away from you to avoid splatter. Sear without moving for 2¼–3 minutes, until a deep brown crust forms. Using tongs, flip the steaks and sear the other side 2¼–3 minutes for medium-rare (internal temp ~125–128°F / 52–53°C). For medium, sear an additional 30–60 seconds per side.

Baste with butter and aromatics

Reduce heat to medium. Add the butter, crushed garlic cloves and thyme/rosemary to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted butter and pan juices for 45–60 seconds to build flavor and finish cooking. Continue basting until steaks reach desired internal temperature (125–128°F for medium-rare, 135°F for medium).

Rest the steaks

Transfer steaks to a cutting board and tent loosely with foil. Let rest for 5–10 minutes so juices redistribute. Carryover cooking will raise the internal temperature a few degrees.

Optionally sprinkle the steaks with coarse finishing salt and chopped parsley. Slice against the grain if serving sliced, or serve whole. Serve immediately with pan juices spooned over the top.