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New York Strip Steak Recipe

American · Main course · 22 min total

A perfectly seared New York strip steak with a crispy crust and tender, juicy interior, finished with a simple garlic herb butter.

Ingredients

• 2 New York strip steaks, 1 inch thick (about 10 oz each)
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, smashed
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme

Instructions

1. Remove steaks from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.
2. Season both sides generously with salt and pepper.
3. Heat a cast-iron skillet over high heat until smoking. Add oil.
4. Place steaks in skillet and cook without moving for 4 minutes for medium-rare, or until a deep brown crust forms.
5. Flip steaks and add butter, garlic, rosemary, and thyme to the pan. Tilt pan and spoon melted butter over steaks for 2 minutes.
6. Cook to desired doneness: 125°F for medium-rare (about 4 more minutes). Use an instant-read thermometer.
7. Remove steaks to a cutting board, tent with foil, and rest for 5 minutes.
8. Slice against the grain and serve with pan juices.

Tips

• For best results, use a heavy cast-iron skillet to maintain high heat.
• Let steaks rest after cooking to redistribute juices.
• Leftover steak can be sliced and used in salads or sandwiches.

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