New York Strip Recipe

Bring to temperature

Remove the 12 oz New York strip from the refrigerator and pat dry with paper towels. Let rest at room temperature for 30–45 minutes (no longer than 1 hour) so it cooks evenly.

Season

Just before cooking, season both sides generously with the kosher salt, then sprinkle the freshly ground black pepper and garlic powder (if using). Pat the seasonings into the meat so they adhere.

Preheat pan

Place a heavy skillet (cast iron preferred) over medium-high to high heat for 4–5 minutes until very hot. The pan should be smoking lightly when ready.

Add oil and sear

Add 1 tablespoon high-smoke-point oil to the hot pan and swirl to coat. Carefully place the steak in the pan, laying it away from you to prevent splatter. Sear undisturbed for 2–3 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and immediately add 1 tablespoon unsalted butter, the smashed garlic cloves, and the thyme/rosemary sprigs to the pan. Tilt the pan slightly and use a spoon to baste the butter and aromatics over the top of the steak continuously for 1.5–2.5 minutes.

Finish to temperature

Continue cooking until the steak reaches your desired internal temperature (use an instant-read thermometer): 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. Depending on thickness (about 1–1.25 inches typical), total cook time after initial sear will be about 4–7 minutes. If the crust forms too quickly and the steak is not near temperature, lower heat to medium and cover for short periods or transfer to a 375°F oven for 3–6 minutes to finish.

Rest

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute. This will also raise the internal temp by a few degrees.

Finish and serve

Optionally sprinkle 1/4 teaspoon coarse finishing salt over the top to taste. Slice against the grain if serving sliced, or serve whole. Spoon any accumulated juices from the cutting board over the steak.