NY Strip Steak
NY Strip Steak
Ingredients
- 4 NY strip steaks
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5-6 sprigs thyme
- 3-4 cloves garlic, sliced, as needed
Instructions
- 1
Pat your NY strip steaks completely dry with paper towels.
⏱️ 2 min
- 2
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.
⏱️ 3 min
- 3
Rest the seasoned steaks in the fridge for about 1 hour until they are dry to the touch.
⏱️ 60 min
- 4
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.
⏱️ 3 min
- 5
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.
⏱️ 1 min
- 6
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.
⏱️ 10 min
- 7
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.
⏱️ 1 min
- 8
Tilt the pan slightly and use a spoon to continuously drizzle the melted butter, thyme, and garlic mixture over the steak, basting it thoroughly.
⏱️ 3 min
- 9
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)
⏱️ 5 min
- 10
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.
⏱️ 10 min
- 11
Slice the rested steak against the grain into desired portions.
⏱️ 2 min
- 12
Plate the sliced steak, optionally serving with roasted potatoes, and drizzle any remaining pan sauce over the steak.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
NY Strip Steak
- 4 NY strip steaks
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5-6 sprigs thyme
- 3-4 cloves garlic, sliced, as needed
Instructions
- 1
Pat your NY strip steaks completely dry with paper towels.
⏱️ 2 min - 2
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.
⏱️ 3 min - 3
Rest the seasoned steaks in the fridge for about 1 hour until they are dry to the touch.
⏱️ 60 min - 4
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.
⏱️ 3 min - 5
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.
⏱️ 1 min - 6
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.
⏱️ 10 min - 7
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.
⏱️ 1 min - 8
Tilt the pan slightly and use a spoon to continuously drizzle the melted butter, thyme, and garlic mixture over the steak, basting it thoroughly.
⏱️ 3 min - 9
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)
⏱️ 5 min - 10
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.
⏱️ 10 min - 11
Slice the rested steak against the grain into desired portions.
⏱️ 2 min - 12
Plate the sliced steak, optionally serving with roasted potatoes, and drizzle any remaining pan sauce over the steak.
⏱️ 1 min