Description
A perfectly seared New York Strip Steak with a golden brown crust and a juicy, flavorful center. Butter-basted with garlic and fresh herbs, this steakhouse-quality recipe is simple, quick, and full of rich, beefy flavor. Whether grilled or pan-seared, this steak delivers a melt-in-your-mouth experience every time.
Ingredients
Scale
- 1 New York strip steak (about 10–12 oz)
- 1 tbsp salt (adjust to taste)
- 1 tsp freshly ground black pepper
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 2 cloves garlic, smashed (optional)
- 1 sprig fresh rosemary or thyme (optional)
Instructions
- Prepare the Steak: Pat the steak dry with a paper towel. Season generously with salt and black pepper on all sides. Let it rest at room temperature for about 30 minutes before cooking.
- Preheat the Pan: Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat. Add the olive oil and let it get hot.
- Sear the Steak: Place the steak in the pan and sear for 3-4 minutes without moving it. Flip and cook for another 3-4 minutes for medium-rare.
- Baste with Butter: Add butter, garlic, and herbs (if using). Tilt the pan slightly and spoon the melted butter over the steak repeatedly for about 1-2 minutes.
- Rest and Serve: Transfer the steak to a plate, cover loosely with foil, and let it rest for 5 minutes before slicing. Enjoy!
Notes
- For a medium steak, cook for about 5 minutes per side. For well-done, extend to 6-7 minutes per side.
- Always let the steak rest after cooking to retain its juices.
- Use a meat thermometer for accuracy: 125°F (medium-rare), 135°F (medium), 145°F (medium-well).
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 650
- Sugar: 0g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 20g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 50g
- Cholesterol: 150mg