The Ambassador Recipe

Bring steak to room temperature

Remove the 14 oz New York strip from the refrigerator 30–45 minutes before cooking and keep loosely covered. Pat the steak very dry with paper towels to remove surface moisture (this promotes a better sear).

Season

Generously season both sides and the edges of the steak with kosher salt (about 1 to 1.5 tablespoons total) and freshly ground black pepper. If using, sprinkle the garlic powder evenly on both sides. Press the seasoning gently into the meat so it adheres.

Preheat pan

Set a heavy skillet (cast-iron preferred) over high heat and let it heat for 4–5 minutes until very hot. When the pan is ready it should be just below smoking and will sizzle loudly when a drop of water is flicked on it.

Sear the steak

Add 2 tablespoons neutral oil to the hot pan, swirling to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear, without moving, for 2.5–3.5 minutes until a deep, brown crust forms. For an even edge sear, hold the steak on its fatty edge with tongs for 30–45 seconds to render and brown fat.

Flip and baste

Flip the steak and add 2 tablespoons unsalted butter, the smashed garlic cloves, and the thyme and rosemary to the pan. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the flavored butter over the top of the steak. Continue cooking while basting for another 2.5–4 minutes, depending on thickness and desired doneness (see temperature guide).

Internal temperature guide

Use an instant-read thermometer inserted into the thickest part: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 1.25–1.5" thick 14 oz strip, plan for about 5–8 minutes total sear time (both sides) to reach medium-rare; adjust time for thicker or thinner cuts.

Rest

Transfer the steak to a cutting board and spoon a little of the pan butter and aromatics over it. Tent loosely with foil and rest for 7–10 minutes. Resting allows juices to redistribute and carryover cooking to finish the steak to target temperature (expect a rise of 3–5°F).

Slice and finish

If serving sliced, cut across the grain into 1/4"–1/2" slices. Sprinkle with a pinch of flaky finishing salt and, if desired, add a pat of compound butter or a squeeze of lemon for brightness. Serve immediately.

When the pan is hot, add the neutral oil and heat until shimmering but not smoking. Add the steak to sear, then when flipping add the butter, smashed garlic, thyme, and rosemary. Continually baste the steak with the foaming butter for flavor and to help achieve an even crust. Use tongs to hold the steak on its fat edge briefly to render the fat.

If excess smoke develops, reduce heat slightly. Strain or discard the garlic and herbs after basting if you prefer a cleaner sauce; alternatively spoon the herb-infused butter over the steak when plating.

After resting, finish the steak with 1/2 teaspoon flaky finishing salt evenly over the top. Add an optional pat (1 tablespoon) of compound butter to melt over the hot steak. Serve with a lemon wedge on the side if you want a bright contrast.

Serve immediately while warm. Leftover steak can be refrigerated for up to 3 days and reheated gently in a low oven or sliced cold for sandwiches.