new york strip steak

If you’re craving a perfectly seared, juicy, and flavorful steak, this New York Strip Steak Recipe is the one to try! The New York strip is known for its rich marbling, deep beefy flavor, and tender texture—making it a steakhouse favorite that you can easily master at home. With a beautifully caramelized crust and a buttery, garlicky finish, this steak will have you savoring every single bite. Trust me, once you try this method, you’ll never look back!

Why You’ll Love This Recipe

• Perfectly Seared Crust: Achieves that steakhouse-quality golden brown exterior.
• Rich & Juicy Flavor: The marbling in a New York strip gives it a deep, beefy taste.
• Simple & Foolproof: No fancy equipment—just a hot skillet, butter, and seasonings.
• Customizable Doneness: Cook it exactly how you like it, from rare to well-done.

Ingredients

Gather these simple but essential ingredients for the best New York strip steak:

• New York Strip Steak – The star of the dish, with a rich, beefy flavor and perfect balance of tenderness.
• Kosher Salt & Black Pepper – Enhances the natural taste of the steak.
• Garlic Cloves – Infuses the butter with aromatic richness.
• Unsalted Butter – Adds a silky, flavorful finish.
• Olive Oil – Helps create a beautiful crust.
• Fresh Thyme or Rosemary – Elevates the steak with a hint of earthy freshness.

Note: Ingredients with measurements will be right under the article in the recipe card.

How to Make the New York Strip Steak

Step 1: Bring the Steak to Room Temperature

Take your steak out of the fridge about 30-45 minutes before cooking. This ensures even cooking and helps create a perfect sear.

Step 2: Season Generously

Pat the steak dry with a paper towel, then season both sides generously with kosher salt and black pepper. A well-seasoned steak means a deeply flavorful bite!

Step 3: Heat the Skillet

Heat a cast iron skillet or heavy pan over high heat. Once hot, add a drizzle of olive oil to prevent sticking. The pan should be smoking hot before adding the steak.

Step 4: Sear the Steak

Place the steak in the pan and let it sear undisturbed for about 3-4 minutes until a deep brown crust forms. Flip and sear the other side for another 3-4 minutes.

Step 5: Baste with Butter & Garlic

Reduce the heat to medium-low and add butter, smashed garlic cloves, and fresh herbs to the pan. Tilt the pan slightly and use a spoon to baste the melted butter over the steak for 1-2 minutes. This adds rich, aromatic flavor!

Step 6: Check for Doneness

Use a meat thermometer to check for your desired level of doneness:

• Rare: 120-125°F
• Medium Rare: 130-135°F
• Medium: 140-145°F
• Medium Well: 150-155°F
• Well Done: 160°F+

Step 7: Rest Before Slicing

Transfer the steak to a plate and let it rest for at least 5-10 minutes. This allows the juices to redistribute, keeping your steak juicy and tender.

Step 8: Slice & Serve

Slice the steak against the grain and serve with your favorite side dishes. Enjoy the melt-in-your-mouth perfection!

Pro Tips for Making the Recipe

• Use a Cast Iron Skillet: It holds heat well and creates a steakhouse-quality crust.
• Don’t Skip the Resting Time: Cutting too soon causes the juices to escape, leaving you with a drier steak.
• Butter Basting is Key: This extra step makes a world of difference in flavor and texture.
• Let the Pan Get Really Hot: A properly preheated pan ensures that perfect sear.

How to Serve

• With Classic Sides: Serve alongside roasted potatoes, grilled asparagus, or a fresh salad.
• Topped with Compound Butter: Try a garlic herb butter for extra richness.
• With a Bold Sauce: Drizzle with chimichurri, peppercorn sauce, or balsamic glaze.
• In a Steak Sandwich: Slice it thin and serve on a toasted baguette with caramelized onions.

Make Ahead and Storage

Storing Leftovers

Place any leftover steak in an airtight container and store it in the refrigerator for up to 3 days.

Freezing

Wrap the cooked and cooled steak tightly in plastic wrap, then store it in a freezer-safe bag for up to 3 months. Thaw in the fridge before reheating.

Reheating

• In the Oven: Warm at 275°F for about 10-15 minutes until heated through.
• On the Stovetop: Sear briefly in a hot pan with a little butter to refresh the crust.
• Avoid Microwaving: It can make the steak rubbery—low and slow reheating is best.

FAQs

1. What’s the best way to get a great crust on my steak?
   Use a dry steak, a hot skillet, and don’t move the steak while it’s searing. Let the heat do its magic!
2. Can I grill a New York strip instead of pan-searing?
   Absolutely! Preheat the grill to high heat and grill the steak for about 4-5 minutes per side, depending on doneness preference.
3. Do I need to marinate a New York strip steak?
   No marinade is needed—just salt, pepper, and butter basting bring out the best in this naturally flavorful cut.
4. What’s the difference between a New York strip and a ribeye?
   The New York strip is leaner with a firmer bite, while the ribeye has more marbling, making it extra juicy and tender.

This New York Strip Steak Recipe brings restaurant-quality results right to your kitchen. Whether you’re cooking for a special occasion or just treating yourself, this method guarantees a juicy, flavorful steak every single time. Enjoy! 🥩🔥

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