A New York strip doesn’t need much. It’s naturally flavorful, so the goal is to get a great crust while keeping the inside juicy.
Pan-Seared New York Strip (my favorite method but works great on a Blackstone grill also)
Ingredients
- 1 New York strip steak
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon high-heat oil (avocado, canola, or vegetable)
- 2 tablespoons butter
- 2–3 cloves garlic, smashed
- 1–2 sprigs fresh rosemary or thyme (optional)
Instructions
- Bring to room temperature
- Remove the steak from the refrigerator 30–45 minutes before cooking.
- Pat it very dry with paper towels.
- Season generously
- Salt both sides well.
- Add black pepper just before cooking.
- Heat the pan
- Use a cast-iron skillet if you have one.
- Heat until it’s very hot, then add the oil.
- Sear
- Place the steak in the pan.
- Cook without moving it for about 3–4 minutes.
- Flip and cook another 3–4 minutes.
- Butter baste
- Add butter, garlic, and herbs.
- Tilt the pan and spoon the melted butter over the steak for about 1 minute.
- Check the temperature
- Rare: 120–125°F
- Medium-rare: 130–135°F
- Medium: 140–145°F
- Rest
- Transfer to a plate and let it rest 5–10 minutes before slicing.
Great sides
- Baked potato
- Grilled asparagus
- Corn on the cob
- Roasted mushrooms
- Simple salad
Pro tips
- Don’t press on the steak while it cooks.
- A thicker steak is much easier to cook perfectly than a thin one.
- Aim for medium-rare (130–135°F) when serving your New York strips—it really showcases the marbling and tenderness of a well-finished strip steak.
So you can try this recipe, we’ve reduced the price of our NY Strip steaks to $10/lb (while they last, regularly $17/lb). Two steaks/package.
Call or text 812.569.1624