New York Strip Recipe

Bring to room temperature and season

Remove steaks from the refrigerator 30–45 minutes before cooking and pat dry with paper towels. This helps them cook evenly. Liberally season both sides and the edges with kosher salt (about 3/4 tablespoon per side total) and lightly press the salt into the meat. Grind fresh black pepper evenly on both sides just before cooking.

Preheat pan and oil

Place a heavy skillet (cast iron preferred) over high heat and let it heat for 3–5 minutes until very hot. Add the neutral oil and swirl to coat the pan; the oil should shimmer but not smoke heavily.

Sear the steaks

Carefully lay the steaks into the hot pan away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes to form a deep brown crust (for 1 to 1 1/4-inch steaks). Flip and sear the second side for 2–3 minutes. If steaks are thicker (1.5–2 inches), reduce initial sear to 2–3 minutes per side and plan to finish in the oven.

Finish by basting

Reduce heat to medium. Add the unsalted butter, smashed garlic, and thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the steaks with the flavored butter for 1–2 minutes. This adds flavor and helps cook the top gently.

Check doneness and rest

Check internal temperature with an instant-read thermometer: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. If steaks need more time after stovetop searing, transfer the pan to a preheated 400°F oven for 3–6 minutes depending on thickness and desired doneness. Remove steaks to a cutting board, tent loosely with foil and rest 5–10 minutes so juices redistribute.

Slice and finish

If desired, sprinkle a small pinch of finishing salt. Slice against the grain into 1/4- to 1/2-inch slices and serve, spooning any accumulated resting juices over the slices.

While basting (see above), make sure the garlic and thyme are in the pan so their aromas infuse the butter; remove the garlic if it starts to burn. Use the butter/garlic/thyme mixture as a finishing sauce spooned over the steak slices.