Prime New York Recipe

Bring to room temperature

Remove steaks from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly with paper towels to remove surface moisture — a dry surface gives a better sear.

Trim any excessive fat if desired, but leave a 1/8–1/4-inch fat cap to render and flavor while cooking.

Season both sides generously and evenly with kosher salt (about 1 tbs per steak), then sprinkle the black pepper, garlic powder, and smoked paprika (if using). Press seasoning gently into the meat so it adheres.

Preheat pan

Preheat a heavy cast-iron skillet or stainless-steel frying pan over medium-high to high heat for 5 minutes until very hot. The pan should be hot enough that a drop of water sizzles and evaporates immediately.

Sear steaks

Add the neutral oil and swirl to coat the pan. Carefully lay the steaks away from you into the pan; avoid overcrowding. Sear without moving for 2½–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes.

Add butter and aromatics

Reduce heat to medium. Add the unsalted butter, crushed garlic cloves, thyme, and rosemary to the pan. As butter melts, tilt the pan slightly and use a spoon to baste the steaks continuously with the melted butter and aromatics for 1–2 minutes. Baste to build flavor and encourage even cooking.

Finish to temperature

Cook to desired doneness using an instant-read thermometer inserted into the thickest part: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Depending on thickness, after searing you may need 2–6 minutes of basting/roasting in the pan or, for very thick cuts, transfer to a preheated 400°F (200°C) oven for 4–8 minutes to finish. Aim for 5–10°F below target temperature because the steak will rise while resting.

Transfer steaks to a cutting board and tent loosely with foil. Rest for 8–10 minutes (10–15 minutes for very thick cuts) to allow juices to redistribute.

If desired, sprinkle a pinch of coarse sea salt over the finished steak and garnish with chopped parsley. Serve whole or sliced against the grain. Offer lemon wedges at the side for a bright finish.

Serve with pan juices spooned over the slices or a pat of butter on top.