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New York Strip Steak

Learn how to cook the perfect New York strip steak with a golden crust and tender interior using various methods including pan-searing, grilling, and oven finishing.
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Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Grill
Calories: 500
Ingredients Method Notes

Ingredients
  

Steak Preparation
  • 1 piece New York strip steak, about 1 to 1.5 inches thick Good marbling helps with tenderness and flavor.
  • 1 teaspoon Kosher salt Can also use sea salt.
  • 1 teaspoon Black pepper Use generously.
Cooking Ingredients
  • 1 tablespoon High heat oil (avocado or canola) Olive oil is acceptable at medium heat but can smoke quickly at high temps.
  • 1 tablespoon Butter Adds richness and browning; can substitute with ghee for less smoke.
  • 1 clove Smashed garlic Optional aromatics for added flavor.
  • 1 sprig Thyme or rosemary Optional but enhances taste.
Optional Finishing Ingredients
  • 1 pinch Flaky salt For finishing touch.
  • 1 slice Lemon For squeezing over just before serving.
  • 1 tablespoon Compound butter with parsley and chives Optional finishing enhancement.

Method
 

Preparation
  1. Remove the steak from the fridge and let it sit for 30 to 45 minutes to shed chill.
  2. Pat the steak dry with paper towels and season generously with kosher salt and black pepper.
Pan Searing
  1. Heat a heavy skillet, preferably cast iron, over medium-high until hot.
  2. Add a thin film of high-heat oil.
  3. Lay the steak in the pan away from you and do not touch it for about 3 to 4 minutes.
  4. Flip the steak and sear for another 3 minutes.
  5. For extra flavor, add butter, garlic, and herbs, then baste for 30 to 60 seconds before removing.
  6. Rest the steak on a rack or plate for 5 to 8 minutes before slicing.
Grilling
  1. Preheat the grill to medium-high and clean and oil the grates.
  2. Season the steak and place it over direct heat, searing for 3 to 4 minutes per side.
  3. Move to a cooler zone to finish cooking if needed, then let rest before slicing.
Oven Finishing
  1. For very thick steaks, sear on the stove for color and finish in a 400 to 450 degree oven for 3 to 6 minutes, checking doneness with a thermometer.

Notes

For best results, stay calm and pay attention to heat. Salt timing and drying the steak are key for achieving a great crust. Rest the steak to let juices redistribute for a tender bite.