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Cook a perfect steak right in the comfort of your own kitchen with this simple yet flavorful recipe for New York Strip Steak! Enjoy a crispy, caramelized steak that is tender, juicy, and simply delicious.
For the best steak experience, try serving it with crispy smashed potatoes and a fresh tomato burrata salad. These sides perfectly complement the rich flavor of beef.
If you’re a steak lover like me, you’re going to love this New York strip steak recipe. Out of all the delicious cuts of steak out there, the New York Strip holds a special place in many hearts (and stomachs!), right up there with filet mignon and ribeye steak. It’s taken from right behind the cow’s ribs, giving it that robust beefy flavor we crave and a juicy, satisfying chew.
Cooking a restaurant-quality New York Strip at home is easier than you might think. We’ll start by generously seasoning the steak, then searing it to perfection, basting it with herbs and butter, and letting it rest so it’s perfectly tender and flavorful.
The best part? This recipe is as easy to clean up as it is to cook. All you need is one pan and a cutting board, making cleanup a breeze. So, get ready for juicy bites of meat bursting with big, beefy flavor—all ready in just 15 minutes.
Ingredients You’ll Need
Let’s get ready to make this amazing ny strip steak and gather our simple ingredients, first. For those who prefer a slightly different texture or flavor, a skirt steak, like in this Churrasco steak recipe, with its rich marbling and tender bite, makes an excellent alternative.
- New York Strip Steaks – The steaks should weigh about 8 ounces each and be roughly 1-1/2 inches thick.
- Salt & Black Pepper – A simple seasoning that enhances the natural flavors of the steak. You could also use Kosher salt or Himalayan salt. I like freshly ground black pepper for a more pronounced flavor.
- Avocado Oil & Butter – You could also use olive oil, but a high-smoke point oil is ideal for searing steak; you get a perfect crust without burning. Vegetable oil or canola oil are also suitable. The butter adds richness and helps in basting the steak, infusing it with flavor.
- Garlic – I use smashed garlic cloves, but you can also use minced garlic for a more robust flavor or season the steak with garlic powder.
- Fresh Rosemary – If unavailable, season the steak with 1/2 teaspoon of dried rosemary or your choice of dried herbs.
How to Cook A New York Strip Steak
Whipping up a restaurant-quality steak in your kitchen is not only doable but also easy! If you’re looking for the best way to cook this delicious cut of beef, you’ve come to the right place. Below, you’ll find all the details you need to make a great steak. For full instructions, scroll down to the recipe card.
- Season. Season the steak with salt and pepper, and let it rest at room temperature for 10 to 15 minutes.
- Sear. A good steak starts with a proper sear. Heat the oil in a heavy-bottomed skillet or cast iron pan set over high heat. Add the steak to the skillet and cook for 6 minutes; then flip it over.
- Baste. Add the butter, garlic, and rosemary to the pan. Once the butter has melted, spoon the butter over the steak repeatedly for 30 seconds. Cook for 5 minutes, basting every 60 seconds or so. You want to cook the steak until its internal temperature registers between 125°F and 145°F, depending on your desired level of doneness. Keep in mind that 125°F is for a rare steak, and 145°F is for a well-done steak.
- Rest. Remove the steak from the pan and let it rest for 5 to 8 minutes before cutting.
Recipe Tips & Variations
- Don’t crowd the pan. Give the steaks enough room to ensure a good sear. Overcrowding leads to dry, tough steak.
- Cook with heat. When cooking steak, a hot pan is key for a golden crust. If the pan isn’t hot enough, the steak may steam, becoming tough and rubbery.
- Keep on basting. Spooning butter over the steak infuses it with the flavors of butter, garlic, and rosemary.
- Meat Thermometer. To ensure your steak is cooked, insert the instant-read thermometer into the thickest part of the steak, avoiding any bones or fat, for the most accurate reading. This will help you achieve your desired level of doneness every time.
- Let it rest after cooking. Wait at least 5 minutes before slicing to get the best flavor and keep the steak juicy.
- Steak cut choices. Instead of the New York strip, you can also use a T-bone, a Porterhouse steak, or a coulotte steak.
Serving Suggestions
A perfect New York steak pairs well with air fryer baked potatoes or garlic rosemary mashed potatoes. Roasted vegetables such as roasted mushrooms, roasted artichokes, roasted radishes, or air fryer roasted broccoli make great additions.
To add a fresh touch, opt for salads like the green goddess salad or my grilled zucchini salad. Finally, enjoy that juicy steak with a glass of red wine or this grapefruit rum cocktail.
Storing Leftovers
While steak is best enjoyed immediately after cooking, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Use steak leftovers to make a fantastic steak salad, or for a delicious breakfast option, make steak and eggs!
Favorite Steak Recipes
- Garlic Butter Steak Bites
- Reverse Sear Steak
- Salisbury Steak with Mushroom Gravy
- Stuffed Flank Steak
- Flank Steak Peperonata
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New York Strip Steak
Ingredients
- 2 New York strip steaks, 8 ounces each, 1½ inches thick
- 2 teaspoons sea salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 2 tablespoons avocado oil, or vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
Instructions
- Prepare the steak. Season the steaks with equal amounts of salt and pepper; let the steaks sit at room temperature for 10 to 15 minutes.
- Heat the oil. Heat the avocado oil in a heavy-bottomed skillet set over high heat.
- Cook. Add the steak to the hot skillet and cook for 6 minutes. Flip the steak. Add the butter, smashed garlic, and rosemary sprigs to the pan. Once the butter has melted, tilt the skillet, gathering the butter to one side, and spoon the butter over the steak repeatedly for 30 seconds.
- Finish cooking. Continue to cook the steak for an additional 4 to 5 minutes, tilting the pan every minute and spooning butter over the meat.
- Serve. When done, remove the steak from the pan and let it rest for 5 to 8 minutes before slicing and serving.
Notes
- Steaks. I used New York strip for this recipe, but you can also use a T-bone steak or a Porterhouse.
- When cooking steak, it is important that each piece has plenty of room in the pan. If the pieces are too close together, they will not sear properly and will begin to steam. Also, for a good sear, if the steak does not sizzle just as it hits the pan, remove it and wait until the skillet is hot.
- Remember to baste. The process of basting will help achieve a golden brown crust on the meat and it will also help distribute the garlicky butter flavors.
- Always use a Meat Thermometer to check for doneness.
- Let the steak rest for at least 5 minutes before cutting and serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful steak.
- Storage. Steak is best served right away. Leftovers can be stored in the fridge for 3 days or in the freezer for up to 3 months. Reheat the steak in the oven at 250˚F for 20 minutes or until heated through. Before serving, heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat; sear the steak for 1 minute on either side and serve.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Good recipe. I would also add to the list of steaks gone wrong, over done shoe leather. Timing is crucial to a perfectly done steak. Especially in these days of high beef prices, where most steaks that are accessible to the average cook, are cut even thinner than they used to be. It makes it much harder to hit the sweet spot of doneness desired. Also steak, like most whole poultry and roasts, continues to cook after it’s removed from the heat, and resting to redistribute the juices. Restaurants deal with that issue all the time. In my area there is no butcher shop to cut steaks to proper thickness, to order. Very few people have the time to drive 50-60 miles each way to purchase, hand cut to order steaks, and definitely don’t have the wealth to do this on a regular basis. But this is a great way to prepare any steaks you can find, you just have to adjust the timing, and the heat of the grill you’re using to get it right. It takes practice, to judge the size and thickness of a steak by eyeballing it, and obtain perfect results every time.