New York Strip Steak
A perfectly seared, restaurant-quality strip steak with a golden crust and tender, juicy interior. Simple, bold, and finished with butter and fresh thyme for maximum flavor.
- Total time
- 20 min
- Servings
- 2
- Calories
- 480
- Protein
- 52g
Ingredients
- 2 steaks (about 10-12 oz each) boneless New York strip steaks (1.25 inches thick)
- 1 teaspoon per steak kosher salt
- ½ teaspoon per steak freshly ground black pepper
- 1 tablespoon neutral oil (vegetable or avocado)
- 3 tablespoons unsalted butter
- 4 sprigs fresh thyme sprigs
- 2 cloves garlic cloves, smashed
Instructions
- 1
Remove the two New York strip steaks from the refrigerator 20-30 minutes before cooking — bringing them to room temperature ensures even cooking from edge to center and prevents a cold interior when the outside is perfectly seared.
- 2
Pat each steak completely dry on both sides with paper towels, pressing gently but firmly to remove all surface moisture. Moisture prevents browning, so this step is essential for developing that golden, caramelized crust.
- 3
Season each steak generously on both sides with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Season just before cooking — salting too far in advance draws out moisture.
- 4
Set a 12-inch cast iron skillet over high heat and let it preheat for 3-4 minutes until it's smoking lightly and a drop of water dances and evaporates instantly on contact. You need serious heat for a proper sear.
- 5
Add 1 tablespoon of neutral oil to the smoking pan — it should shimmer and barely smoke. Immediately place both steaks in the pan. You'll hear an aggressive sizzle; don't move them. Let them sear undisturbed for 3-4 minutes until a deep golden-brown crust forms on the bottom.
- 6
Flip the steaks once with a fish spatula or tongs, applying gentle pressure so they don't stick. Sear the other side for another 3-4 minutes until it's equally golden-brown and crusty.
- 7
Reduce the heat to medium. Add 3 tablespoons of unsalted butter, 2 smashed garlic cloves, and 4 fresh thyme sprigs to the pan. Tilt the pan slightly so the foaming butter pools to one side, and use a spoon to continuously baste the steaks with this hot, fragrant butter for 2-3 minutes, spooning it over the top of the meat repeatedly.
- 8
Insert an instant-read thermometer horizontally into the thickest part of one steak, avoiding any fat. For medium-rare (the ideal doneness for strip steak), the internal temperature should be 130-135°F. For medium, aim for 135-145°F. Remember that carryover cooking will raise the temperature another 5°F while resting.
- 9
Transfer the steaks to a cutting board and rest for 5 minutes — do not cut into them yet. During this rest, the internal temperature will climb to your target doneness, and the muscle fibers will relax, allowing juices to redistribute throughout the meat instead of running out when you slice.
- 10
Top each steak with a pinch of fleur de sel if you have it, or a few grains of kosher salt. Serve whole, or slice each steak against the grain into 0.5-inch strips and fan across the plate. Spoon any pan juices and browned bits over the top.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- instant-read thermometer
- fish spatula or tongs
- spoon for basting
- cutting board
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