Pat the 10 oz NY strip dry with paper towels. Let rest at room temperature 20–30 minutes. Season both sides generously with kosher salt (use about 1 tsp total) and freshly ground black pepper.

Preheat pan

Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon canola oil and swirl to coat.

Sear steak

Place steak in the hot pan and press down for full contact. Sear without moving 3–4 minutes until a deep brown crust forms. Flip and sear the second side 3–4 minutes for medium-rare (internal temp ~125–130°F / 52–54°C). Adjust time +/- 1 minute for desired doneness.

Baste & finish

Add 1 tablespoon unsalted butter, the smashed garlic clove, and optional herb sprig to the pan. Tilt the pan and spoon melted butter over the steak repeatedly for 30–60 seconds to baste and finish cooking. Remove steak to a cutting board and rest 5–8 minutes before slicing.

Slice & plate

Slice steak against the grain into 1/4"–1/2" slices. Reserve any resting juices to drizzle on the steak when plating.

Chimichurri relish

Prep herbs & combine

Finely chop parsley, cilantro, and oregano leaves (or mince if using dried). In a bowl combine herbs with the minced garlic, red wine vinegar, lemon juice, crushed red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper.

Add oil & rest

Whisk in 3 tablespoons extra-virgin olive oil until emulsified. Taste and adjust acidity or salt. Let rest at room temperature for at least 10 minutes so flavors meld. This relish is best made just before serving but can be made up to 4 hours ahead and kept chilled.

Finish

Spoon 2–3 tablespoons of chimichurri over the sliced steak (or serve on the side as a relish). Reserve extra for diners to add as desired.

Garlic Parmesan fries

Prepare potatoes

Cut scrubbed russet potatoes into 1/3"–1/2" fries. Rinse in cold water until water runs clear to remove excess starch, then dry thoroughly on towels.

Fry method (preferred crispy)

Heat 2 cups of frying oil in a heavy pot to 325°F (163°C) for the first blanch and then 375°F (190°C) for crisping. Fry potatoes in batches: blanch at 325°F until tender but not colored, about 3–4 minutes. Remove and drain on paper towels. When all batches are blanched, increase oil to 375°F and fry batches until golden and crisp, 2–3 minutes. Drain on paper towels.

Oven method (alternative)

Toss dried fries with 1 tablespoon olive oil and spread on a single layer on a lined baking sheet. Roast at 425°F (220°C) 25–35 minutes, turning once, until deep golden and crisp.

Toss with garlic & Parmesan

While fries are hot, in a large bowl combine minced garlic, 1/2 cup grated Parmesan, chopped parsley, 1 teaspoon salt, and 1/4 tsp black pepper. Add fries and toss thoroughly so garlic and cheese coat the fries. Serve immediately alongside the steak.