New York Strip Recipe

Bring steak to room temperature

Remove the steaks from the refrigerator 30–45 minutes before cooking. Pat them dry thoroughly with paper towels to remove surface moisture — dry surface gives a better sear.

Season

Season both sides generously with kosher salt (about 3/4 tbs per side for 2 steaks total) and freshly ground black pepper. Lightly sprinkle garlic powder if using. Press seasonings gently into the meat so they adhere.

Preheat pan

Place a heavy cast-iron skillet or stainless steel pan over high heat and preheat until very hot, about 5 minutes. The pan should be smoking just slightly when the oil is added.

Sear

Add the high-smoke-point oil to the hot pan and swirl to coat. Carefully lay the steaks into the pan away from you to avoid splatter. Sear undisturbed for 2.5–3.5 minutes for a 1-inch-thick steak (longer for thicker) until a deep brown crust forms.

Flip and baste

Flip the steaks and add the unsalted butter, smashed garlic cloves, and herb sprigs to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks continuously for 2.5–3.5 minutes for medium-rare for a 1–1¼" steak. Continue basting to build flavor and crust.

Check doneness

Use an instant-read thermometer: 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. If the steaks need more time but are getting too browned, transfer the pan to a 400°F (204°C) oven for 2–6 minutes until desired temperature is reached.

Rest

Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute.

While the steaks rest, spoon some of the browned butter and aromatics from the pan over the steaks. Sprinkle flaky sea salt to taste (about 1/4–1/2 tsp total) and finish with freshly chopped parsley if desired.

Slice against the grain into 1/4–1/2-inch slices if serving sliced, or serve whole with any accumulated juices spooned over the top.