New York Strip Steak
New York Strip Steak
Ingredients
- 1 New York strip steak, about 1 1/2 pounds, 1 1/2 inches thick
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 3 fresh rosemary sprigs
- 3 garlic cloves, smashed
For Serving (Optional)
- 4 cups mashed potatoes
- 2 cups green beans, steamed or roasted
Instructions
- 1
Remove the New York strip steak from the refrigerator and pat it thoroughly dry on all sides with paper towels. This is crucial for a good sear.
⏱️ 2 min
- 2
Generously season both sides and the edges of the steak with salt, black pepper, garlic powder, and onion powder. Ensure an even coating.
⏱️ 2 min
- 3
Heat a cast iron skillet over high heat for 3-5 minutes, until it is very hot and just beginning to smoke slightly.
⏱️ 4 min
- 4
Add the olive oil to the hot skillet. It should shimmer immediately. Carefully place the seasoned steak into the hot skillet.
⏱️ 1 min
- 5
Sear the steak for 2-3 minutes on the first side until a deep brown crust forms. Do not move the steak during this time.
⏱️ 3 min
- 6
Flip the steak to the second side. Immediately add the butter, fresh rosemary sprigs, and smashed garlic cloves to the pan.
⏱️ 1 min
- 7
Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter, rosemary, and garlic mixture. Continue cooking and basting for another 2-4 minutes, or until the steak reaches your desired internal temperature (e.g., 130-135°F for medium-rare).
⏱️ 4 min
- 8
Remove the steak from the pan and transfer it to a cutting board. Let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 9
Slice the rested steak against the grain into 1/2-inch thick slices.
⏱️ 1 min
- 10
Serve immediately, optionally with mashed potatoes and green beans.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
New York Strip Steak
- 1 New York strip steak, about 1 1/2 pounds, 1 1/2 inches thick
- 1 tablespoon kosher salt, or as needed
- 1 teaspoon black pepper, freshly ground, or as needed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 3 tablespoons unsalted butter
- 3 fresh rosemary sprigs
- 3 garlic cloves, smashed
For Serving (Optional)
- 4 cups mashed potatoes
- 2 cups green beans, steamed or roasted
Instructions
- 1
Remove the New York strip steak from the refrigerator and pat it thoroughly dry on all sides with paper towels. This is crucial for a good sear.
⏱️ 2 min - 2
Generously season both sides and the edges of the steak with salt, black pepper, garlic powder, and onion powder. Ensure an even coating.
⏱️ 2 min - 3
Heat a cast iron skillet over high heat for 3-5 minutes, until it is very hot and just beginning to smoke slightly.
⏱️ 4 min - 4
Add the olive oil to the hot skillet. It should shimmer immediately. Carefully place the seasoned steak into the hot skillet.
⏱️ 1 min - 5
Sear the steak for 2-3 minutes on the first side until a deep brown crust forms. Do not move the steak during this time.
⏱️ 3 min - 6
Flip the steak to the second side. Immediately add the butter, fresh rosemary sprigs, and smashed garlic cloves to the pan.
⏱️ 1 min - 7
Tilt the pan slightly and, using a spoon, continuously baste the steak with the melted butter, rosemary, and garlic mixture. Continue cooking and basting for another 2-4 minutes, or until the steak reaches your desired internal temperature (e.g., 130-135°F for medium-rare).
⏱️ 4 min - 8
Remove the steak from the pan and transfer it to a cutting board. Let it rest for 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 9
Slice the rested steak against the grain into 1/2-inch thick slices.
⏱️ 1 min - 10
Serve immediately, optionally with mashed potatoes and green beans.
⏱️ 1 min