New York strip steak recipe
A juicy, pan-seared New York strip steak recipe cooked in a cast iron skillet with olive oil, salt, pepper, garlic, and butter, finished with fresh herbs for a perfect steakhouse experience at home.
Ingredients
- For the Steak
- 2 New York strip steaks about 1–1.25 inches thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- For Flavoring
- 3 cloves garlic smashed
- 2 tablespoons unsalted butter
- 2 sprigs fresh thyme or rosemary
- Optional Garnish
- Flaky sea salt to finish
- Fresh parsley or thyme chopped
Instructions
- Bring Steaks to Room Temperature
- Remove the steaks from the fridge about 30 minutes before cooking so they cook evenly. Pat dry with paper towels.
- Season Generously
- Rub both sides of each steak with olive oil. Sprinkle with salt and pepper.
- Preheat Pan
- Heat a cast iron skillet over medium-high heat until it’s smoking hot.
- Sear the Steak
- Place steaks in the skillet. Sear 3–4 minutes per side until a golden-brown crust forms.
- Add Flavor Boost
- Reduce heat slightly, add butter, garlic, and thyme. Tilt the pan and spoon melted butter over the steaks for 1–2 minutes.
- Check Doneness
- Use a thermometer to check: 125°F for rare, 135°F for medium rare, 145°F for medium.
- Rest Before Serving
- Remove the steaks from the pan. Let them rest on a cutting board, tented with foil, for 5–10 minutes before slicing.
Notes
- Always let the steak rest before slicing so the juices don’t run out.
- Use a cast iron skillet for best sear and crust.
- Cooking times vary by steak thickness; use an instant-read thermometer for accuracy.
- Pair with roasted potatoes, grilled asparagus, or a crisp side salad.
- Leftovers can be sliced thin and used in sandwiches or steak salad the next day.