📝 About This Recipe
Known as the 'King of Steaks,' the New York Strip offers the perfect balance of intense beefy flavor and a tender, succulent texture. This recipe utilizes the classic French butter-basting technique to create a deeply caramelized crust while infusing the meat with aromatic garlic and fresh thyme. Whether it’s a celebratory dinner or a weekend indulgence, this steak delivers a restaurant-quality experience right in your own kitchen.
🥗 Ingredients
The Steaks
- 2 pieces New York Strip Steaks (1.5 inches thick, Prime or Choice grade, at room temperature)
- 2 teaspoons Kosher Salt (or to taste)
- 1 tablespoon Black Peppercorns (coarsely cracked)
- 2 tablespoons Grapeseed Oil (or any high-smoke point oil)
The Aromatics
- 4 tablespoons Unsalted Butter (high-quality European style preferred)
- 4 cloves Garlic (smashed but left whole)
- 4 sprigs Fresh Thyme
- 1 sprig Fresh Rosemary
- 1 piece Shallot (peeled and halved)
Finishing Touches
- 1 pinch Maldon Sea Salt (for flaky finishing)
- 1 teaspoon Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator at least 45-60 minutes before cooking to bring them to room temperature; this ensures even cooking throughout the meat.
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2
Pat the steaks extremely dry on all sides using paper towels. Moisture is the enemy of a good sear, so ensure the surface is bone-dry.
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3
Season the steaks aggressively on all sides, including the fat cap, with Kosher salt and the coarsely cracked black pepper. Press the seasoning into the meat with your palms.
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4
Heat a heavy cast-iron skillet over high heat until it begins to lightly smoke. Add the grapeseed oil and swirl to coat the bottom of the pan.
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5
Carefully place the steaks in the skillet, laying them away from you to avoid oil splatter. Use tongs to press the meat down to ensure maximum contact with the pan.
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6
Sear the first side for 3-4 minutes without moving them, until a deep, dark brown crust (the Maillard reaction) has formed.
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7
Flip the steaks. Use tongs to hold the steaks upright on their sides to render the fat cap for about 60 seconds until crispy and golden.
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8
Lower the heat to medium-high and add the butter, smashed garlic, thyme, rosemary, and shallot to the skillet.
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9
Once the butter is foaming and smelling nutty, tilt the pan slightly and use a large spoon to continuously baste the hot aromatic butter over the steaks for the final 2-3 minutes of cooking.
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10
Check for doneness using an instant-read thermometer. Aim for 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
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11
Transfer the steaks to a warm plate or cutting board and pour the remaining butter and aromatics from the pan over them.
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12
Let the steaks rest for at least 10 minutes. This allows the juices to redistribute back into the muscle fibers for a moist result.
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13
Slice the steak against the grain into thick strips and finish with a sprinkle of Maldon sea salt and fresh parsley before serving.
💡 Chef's Tips
Always use a cast-iron skillet if possible; its heat retention is unmatched for creating a professional crust. Don't be afraid of the smoke—a high-heat sear is essential, so turn on your kitchen vent or open a window. If your steak is thicker than 1.5 inches, you may need to finish it in a 400°F oven for 2-4 minutes after searing. Avoid using extra virgin olive oil for searing as its smoke point is too low and it will turn bitter. Use an instant-read thermometer rather than 'poking' the meat to ensure perfect doneness every time.
🍽️ Serving Suggestions
Pair with a robust Cabernet Sauvignon or a smoky Malbec to complement the charred crust. Serve alongside buttery garlic mashed potatoes and grilled asparagus with lemon zest. A classic wedge salad with blue cheese dressing provides a cool, crisp contrast to the rich meat. Top with a dollop of homemade chimichurri if you prefer a bright, acidic finish. Offer a side of creamed spinach for a traditional steakhouse-style presentation.