Description

A juicy, golden-brown New York Strip Steak, perfectly cooked using simple techniques like reverse searing or pan-searing. Topped with melting garlic herb butter and garnished with fresh rosemary, this steak is a restaurant-quality dish made right in your home kitchen. Paired with classic sides like creamy mashed potatoes or grilled asparagus, this recipe emphasizes easy preparation and bold flavors, proving that anyone can master a steakhouse favorite.

Ingredients

Scale

For the Steak:

2 New York Strip Steaks (at least 1½ inches thick)
Kosher salt (to taste)
Freshly ground black pepper (to taste)
1 tablespoon high-smoke-point oil (e.g., canola, avocado, or vegetable oil)

For Basting and Flavor:

2 tablespoons unsalted butter
2–3 cloves garlic (smashed, skin on)
2 sprigs fresh rosemary
2 sprigs fresh thyme

Optional Enhancements:

Lemon zest (for garnish)
Red pepper flakes (for a spicy kick)
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Prepare the Steak

Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Pat the steaks dry with paper towels to remove excess moisture.
Generously season both sides of the steaks with kosher salt and freshly ground black pepper.

Step 2: Choose Your Cooking Method

Reverse Sear Method (For Thick Steaks):

Preheat your oven to 275°F (135°C).
Place the steaks on a wire rack set over a baking sheet.
Roast in the oven until the internal temperature reaches 125°F (52°C) for medium-rare (about 20-30 minutes).
Heat a cast-iron skillet over high heat with 1 tablespoon of oil until it starts to smoke.
Sear each side of the steak for 1-2 minutes, basting with butter, garlic, and fresh herbs during the final minute.

Pan-Searing (Quick and Easy):

Heat a cast-iron skillet over high heat until smoking hot.
Add 1 tablespoon of oil, then carefully place the steaks in the skillet.
Cook undisturbed for 2-3 minutes to form a golden crust.
Flip the steaks and immediately add butter, smashed garlic, rosemary, and thyme to the skillet.
Tilt the skillet slightly and use a spoon to continuously baste the steaks with the melted butter for 1-2 minutes.
Check the internal temperature: 125°F (52°C) for medium-rare, 135°F (57°C) for medium.

Grilling (For a Smoky Flavor):

Preheat the grill to high heat (450°F-500°F).
Lightly oil the grill grates to prevent sticking.
Grill the steaks for 3-4 minutes on each side for a beautiful char.
Move to indirect heat and continue cooking until the desired internal temperature is reached.

Step 3: Rest the Steak

Remove the steaks from the heat and place them on a cutting board.
Tent loosely with foil and let rest for 5-10 minutes to allow the juices to redistribute.

Step 4: Serve and Enjoy

Slice the steak against the grain for maximum tenderness.
Garnish with freshly chopped parsley or a sprinkle of flaky sea salt for added flavor.
Serve immediately with your favorite sides like mashed potatoes or roasted vegetables.

Notes

Choose the Right Steak:
- Opt for steaks that are at least 1½ inches thick for even cooking.
- Look for well-marbled cuts for maximum flavor and juiciness.
Room Temperature is Key:
- Allowing the steak to reach room temperature before cooking ensures even cooking and prevents a cold center.
Pat Dry for a Perfect Sear:
- A dry steak surface helps achieve a golden, crispy crust during searing.
Don’t Skip the Rest:
- Letting the steak rest after cooking is crucial. It allows the juices to redistribute, keeping the meat tender and juicy.
Monitor Internal Temperature:
- Use a meat thermometer for accuracy:
  - Rare: 120°F-125°F
  - Medium-Rare: 125°F-130°F
  - Medium: 135°F-145°F
  - Well-Done: 155°F and above
Adjust Seasoning to Taste:
- Keep it simple with salt and pepper, or experiment with rubs and marinades to suit your flavor preferences.
Be Mindful of Butter Basting:
- When basting, tilt the pan slightly and spoon the butter continuously over the steak. Be careful not to burn the butter or herbs.
Experiment with Cooking Methods:
- Try different methods like reverse searing, pan-searing, or grilling to find your preferred style.
Pair Thoughtfully:
- Serve your steak with sides and sauces that complement its flavor. Chimichurri or red wine reduction are excellent choices.
Save Leftovers Properly:
- Store leftover steak in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture and flavor.

Prep Time: 40 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American Steakhouse

Nutrition

Serving Size: Per Serving
Calories: 650
Fat: 45g
Saturated Fat: 15g
Protein: 50g
Cholesterol: 140mg