Creekstone Prime New York Recipe

Bring steak to temperature & season

Remove the 12 oz New York strip from the refrigerator and let it sit on a plate, uncovered, at room temperature for 30–45 minutes. Pat the steak dry on all sides with paper towels. Evenly season both sides and the edges with kosher salt (about 1½ tsp total), freshly ground black pepper (about 1 tsp), and a light dusting of garlic powder (¼ tsp).

Preheat pan

Place a heavy skillet (cast iron preferred) over high heat. Let the pan heat until it is very hot and just beginning to smoke, about 4–6 minutes depending on your stove.

Sear the steak

Add 1 tablespoon high-heat oil to the hot pan and swirl to coat. Carefully lay the steak into the pan away from you to avoid splatter. Sear without moving for 2.5–3 minutes to form a deep brown crust.

Flip and baste

Flip the steak and immediately add 1 tablespoon unsalted butter, 2 smashed garlic cloves, and 2 sprigs thyme to the pan. Tilt the pan slightly and use a spoon to continuously baste the steak with the melted butter and pan juices for 2.5–3 minutes. This timing should bring a 1 to 1¼-inch thick 12 oz strip to medium-rare (internal temperature ~125–130°F / 52–54°C). Adjust time for thickness and desired doneness: add 1–2 minutes per side for medium.

Check doneness & rest

Use an instant-read thermometer inserted into the thickest part of the steak to confirm doneness (125–130°F for medium-rare). Remove the steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes to allow juices to redistribute; carryover will raise the temperature a few degrees.

While the steak rests, spoon any flavored butter and juices from the pan over the steak. Sprinkle with a pinch (about ¼ tsp) of flaky sea salt and chopped parsley. Serve with a lemon wedge on the side for optional brightening — squeeze lightly just before eating. Slice against the grain into ¼–½-inch slices and plate.