New York Strip 14oz* Recipe

Bring steak to room temperature

Remove the 14 oz New York strip from the refrigerator and unwrap. Pat dry thoroughly with paper towels. Let sit at room temperature for 30–45 minutes before cooking to ensure even cooking.

Season

Just before cooking, season both sides generously with kosher salt (about 1 to 1 1/2 tbsp total) and freshly ground black pepper (about 1 tbsp). Press seasoning into the meat so it adheres.

Preheat pan

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 5 minutes. The pan should be smoking lightly when the oil is added.

Sear steak

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. Place the steak into the pan away from you to prevent splatter. Sear undisturbed for 3–4 minutes until a deep brown crust forms.

Flip and baste

Flip the steak and immediately add 2 tablespoons unsalted butter, the crushed garlic cloves, and the herb sprigs. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and aromatics for 2–4 minutes, spooning the flavored butter over the top to encourage even cooking and flavor.

Check doneness

Use an instant-read thermometer to test doneness: 120–125°F for rare, 130–135°F for medium-rare, 140–145°F for medium. For a 14 oz strip about 1.25–1.5" thick, expect total cook time (both sides + basting) around 7–10 minutes depending on target temperature and stovetop heat. Continue cooking in the pan or transfer to a 400°F oven for 3–5 minutes if needed to reach desired temperature.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–10 minutes to allow juices to redistribute. This will raise internal temperature a few degrees.

Slice and season

After resting, slice the steak against the grain into 1/4–1/2" slices. Sprinkle lightly with flaky sea salt (about 1/2 tsp) if desired and top with 1–2 tablespoons of compound or herb butter for extra richness.

Serve

Arrange slices on a warmed plate. Spoon any accumulated juices from the cutting board or pan over the steak. Serve immediately.