New York Strip Recipe

Bring to room temperature

Remove steaks from refrigerator 30–45 minutes before cooking so they come close to room temperature. Pat dry thoroughly on both sides with paper towels.

Season both sides generously: sprinkle kosher salt evenly over both faces and the edges (use about 1 to 1.5 tablespoons total), then lightly coat with freshly ground black pepper.

Heat a large heavy-bottomed skillet (cast-iron preferred) over high heat until very hot, about 3–5 minutes. Add 2 tablespoons neutral oil and swirl to coat; oil should shimmer but not smoke heavily.

When oil is shimmering, carefully place steaks in the pan, leaving space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Use tongs to lift an edge to check the crust.

Flip steaks and sear the second side for 2 minutes. Reduce heat to medium. Add the 2 tablespoons butter, smashed garlic cloves, thyme sprigs, and optional rosemary to the pan.

Tilt the pan slightly and use a spoon to baste the steaks with the foaming butter and aromatics continuously for 1.5–3 minutes, spooning the garlic and herbs over the top. This develops flavor and helps finish cooking.

Cook to desired doneness by monitoring internal temperature with an instant-read thermometer: 120°F (49°C) for rare, 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium. With the searing times above, expect steaks about 1 to 1¼ inch thick to reach medium-rare after the basting stage; adjust time for thickness.

Transfer steaks to a cutting board or plate and spoon some pan juices and a little of the melted butter/aromatics over them. Tent loosely with foil and rest for 5–10 minutes so juices redistribute and carryover cooking finishes.

While resting, skim any excess fat from the pan juices if desired and spoon a small amount over the steaks just before serving. Sprinkle with coarse sea salt to taste and garnish with chopped parsley if using.

Slice across the grain if serving sliced, or serve whole with desired sides. Serve immediately.