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Pat your NY strip steaks completely dry with paper towels.

Season your steaks generously on all sides with 2 tablespoons of kosher salt and 2 tablespoons of black pepper. Make sure to rub the seasoning in well.

Rest the seasoned steaks in the fridge for about 1 hour until they are dry to the touch.

In a large pan, add 3 tablespoons of olive oil and set it over medium-high heat. Allow the pan and oil to get very hot.

Carefully place your steaks down in the hot pan. Press down on the steaks firmly to ensure good contact with the pan, which helps to form a golden brown crust.

Sear each side of the steak for about 3-5 minutes per side, depending on your desired doneness and the thickness of the steak. Ensure a deep golden brown crust is formed on both sides.

Reduce the flame to low. Add 3 tablespoons of unsalted butter and 5-6 sprigs of thyme to the side of your pan. If using, add the sliced garlic as well.

Tilt the pan slightly and use a spoon to continuously drizzle the melted butter, thyme, and garlic mixture over the steak, basting it thoroughly.

Continue to cook and baste the steak until it reaches your desired internal temperature. Use a meat thermometer for accuracy: * Rare: 125–130°F (52–54°C) * Medium Rare: 135–140°F (57–60°C) * Medium: 140–150°F (60–66°C) * Medium Well: 150–160°F (66–71°C) * Well Done: Over 160°F (71°C)

Remove the steak from the pan and place it on a cutting board. Cover it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slice the rested steak against the grain into desired portions.

Plate the sliced steak, optionally serving with roasted potatoes, and drizzle any remaining pan sauce over the steak.


Pat your NY strip steaks completely dry with paper towels.

Season your steaks generously on all sides with 2 tablespoons of kosher salt and 2 tablespoons of black pepper. Make sure to rub the seasoning in well.

Rest the seasoned steaks in the fridge for about 1 hour until they are dry to the touch.

In a large pan, add 3 tablespoons of olive oil and set it over medium-high heat. Allow the pan and oil to get very hot.

Carefully place your steaks down in the hot pan. Press down on the steaks firmly to ensure good contact with the pan, which helps to form a golden brown crust.

Sear each side of the steak for about 3-5 minutes per side, depending on your desired doneness and the thickness of the steak. Ensure a deep golden brown crust is formed on both sides.

Reduce the flame to low. Add 3 tablespoons of unsalted butter and 5-6 sprigs of thyme to the side of your pan. If using, add the sliced garlic as well.

Tilt the pan slightly and use a spoon to continuously drizzle the melted butter, thyme, and garlic mixture over the steak, basting it thoroughly.

Continue to cook and baste the steak until it reaches your desired internal temperature. Use a meat thermometer for accuracy: * Rare: 125–130°F (52–54°C) * Medium Rare: 135–140°F (57–60°C) * Medium: 140–150°F (60–66°C) * Medium Well: 150–160°F (66–71°C) * Well Done: Over 160°F (71°C)

Remove the steak from the pan and place it on a cutting board. Cover it loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.

Slice the rested steak against the grain into desired portions.

Plate the sliced steak, optionally serving with roasted potatoes, and drizzle any remaining pan sauce over the steak.
