Prime New York Steak Recipe

Bring to room temperature

Remove the 14 oz New York strip from the refrigerator 45–60 minutes before cooking so it comes to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

Season

Lightly brush both sides of the steak with 1 tablespoon neutral oil. Season generously and evenly with 1 1/2 tablespoons kosher salt and 1 tablespoon freshly ground black pepper, pressing the seasoning into the meat so it adheres. For precise crust, season right before cooking (or up to 1 hour before if you prefer a slightly drier surface).

Preheat grill or skillet

If using a grill: Preheat to high (about 500–550°F / 260–290°C) with one zone slightly cooler for resting. If using a heavy cast-iron skillet: preheat over high heat until smoking lightly, then reduce to medium-high for 1 minute. You want a very hot cooking surface to develop a deep crust.

Sear and cook

Place the steak on the hot grill or skillet. For a 1 1/4–1 1/2-inch thick steak, cook 3–4 minutes on the first side without moving to develop a crust. Flip and cook 3–4 minutes on the second side for medium-rare (target internal temperature 125–130°F / 52–54°C). Adjust time for thickness and desired doneness: about 2–3 minutes per side for rare, 4–5+ minutes per side for medium.

Optional crosshatch sear (grill only)

If grilling and you want grill marks, rotate the steak 45° halfway through each side’s sear (after ~1.5–2 minutes) to create a crosshatch pattern.

Rest

Transfer the steak to a cutting board or warm plate and tent loosely with foil. Rest 6–8 minutes (smaller steaks 5 minutes, larger 10 minutes). This lets juices redistribute and raises the internal temperature a few degrees to finish to desired doneness.

Slice (optional)

If serving sliced, cut against the grain into 1/4-inch thick slices and arrange on a warmed plate. If serving whole, place the whole steak on the plate for finishing.

While the steak rests (or pre-make and chill), combine 4 tablespoons softened unsalted butter, 1 teaspoon minced garlic, 1 tablespoon chopped parsley, 1 teaspoon chopped chives, 1/2 teaspoon lemon zest, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper in a small bowl. Mash and mix until smooth and evenly combined. Portion into a log using plastic wrap if desired and chill to firm, or use immediately by placing a generous pat on the hot steak so it melts and forms a glossy finish.

Combine 4 tablespoons softened unsalted butter with 2 tablespoons crumbled blue cheese, 1/2 teaspoon chopped fresh thyme, and a pinch (1/8 teaspoon) of black pepper. Mash until integrated but still slightly lumpy from the cheese. Spoon or place a pat on the hot steak to melt before serving.

Make the sauce while the steak rests. In a small saucepan over medium heat, add 1 tablespoon minced shallot and sauté 30–45 seconds until softened but not browned. Add 1 tablespoon red wine (optional) and reduce by half. Add 1/2 cup beef demi-glacé and 1 sprig fresh thyme; simmer gently 2–3 minutes to heat through and concentrate flavor. Remove thyme. Whisk in 1 tablespoon cold cubed unsalted butter off the heat, one cube at a time, to emulsify and gloss the sauce. Taste and season with a pinch of salt or pepper if needed.

Place the rested steak on a warm plate. If using compound butter, add a 1–2 tablespoon pat (or slice of chilled butter log) on top of the steak and allow it to melt. If using demi-glacé, spoon 2–3 tablespoons of sauce over or alongside the steak. Sprinkle a small pinch (about 1/4 teaspoon) of flaky sea salt over sliced steak if desired and garnish with microgreens or chopped parsley.

Serve immediately with desired sides.