New York Strip Recipe

Time1h

Serves1

Certified Angus Beef® 14 oz

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Ingredients

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1
Bring steak to room temperature
Remove the 14 oz New York strip from the refrigerator and unwrap. Pat dry thoroughly with paper towels on all sides. Let sit at room temperature for 30–45 minutes to take the chill off (this helps cook more evenly).
2
Season steak generously on both sides: sprinkle about 1 1/2 tablespoons kosher salt and 1 teaspoon freshly ground black pepper, pressing gently so the seasoning adheres. If steak has a fat cap, season the fat edge as well.

3
Preheat pan
Place a heavy skillet (cast iron preferred) over high heat and let it heat until very hot, 4–6 minutes. The pan should be smoking very lightly when ready.
4
Add 2 tablespoons high-smoke-point oil and swirl to coat the bottom. Immediately add the steak to the pan, laying it away from you to avoid splatter. Do not move the steak for the first sear.
5
Sear first side
Sear undisturbed for 3–4 minutes, until a deep brown crust forms. Time depends on thickness; for a 1–1 1/4 inch strip, 3–4 minutes will be typical.
6
Sear second side and baste
Flip the steak and sear the second side 2–3 minutes. Reduce heat to medium-high, add 2 tablespoons unsalted butter, smashed garlic cloves, and herb sprigs to the pan. Tilt the pan slightly and use a spoon to baste the steak continuously with the foaming butter and juices for 1–2 minutes to develop flavor and continue cooking to desired doneness.
7
Check doneness
Use an instant-read thermometer inserted into the thickest part of the steak: 120°F for rare, 125°F for medium-rare, 135°F for medium. For a 14 oz New York strip about 1–1 1/2 inches thick, plan for medium-rare at about 125°F after resting (pull from pan 3–5°F below target).

8
Transfer the steak to a cutting board and spoon some of the pan butter and garlic over it. Tent loosely with foil and rest for 5–10 minutes to allow juices to redistribute.
9
If desired, sprinkle 1/2 teaspoon flaky sea salt over the steak while resting, and garnish with 1 tablespoon freshly chopped parsley.
10
Slice against the grain into 1/4–1/2 inch thick slices and serve immediately, passing any pan juices alongside or spooning them over the slices.