Are you ready for the last steak recipe you’ll ever need? This restaurant-quality New York strip steak is seared to perfection and basted with garlic-rosemary butter. It’s so juicy and flavorful it’ll have your mouth watering.
The Best New York Strip Steak Recipe
Too tough. Too rubbery. Not browned properly. Bland. All of these and more are common adjectives used for steak gone wrong. I’m not going to lie to you. Making a good steak at home can be a little tricky. There are too many ways to mess up and spoil a perfectly wonderful (perhaps pricey) piece of meat. With this recipe, I promise you’ll avoid these all-too-common outcomes and make a restaurant-quality steak!
Get ready for succulent, juicy bites of New York strip steak loaded with a big, beefy flavor complemented by subtle notes of rosemary and garlic. This steak has the perfect golden brown crust on it and is ready in under 30 minutes. Your search for that one go-to steak recipe is over.
Why You’ll Love This Pan-Seared Steak Recipe
A simple, juicy steak is a thing of beauty. This pan-seared New York steak recipe gets the job done. Here are some of my favorite things about it.
- It’s as easy as 1, 2, 3, 4. I love a simple recipe. All you have to do here is season, sear, baste, and rest your steak. So long as you start out with quality ingredients and follow the recipe and the advice laid out in the section titled “Tips for Success” below, you will be well on your way to an incredible entree.
- Restaurant quality goodness. All meat lovers are searching for that perfect, homemade, restaurant-quality steak. It can be hard to get it right. This recipe yields such an incredibly juicy and flavorful piece of meat that you won’t believe you did it yourself.
- No mess. You only need 1 pan and a place to rest your steak. That makes cleanup wonderfully easy.
What You’ll Need to Make Juicy Steak
- New York strip steaks – They should be about 8 ounces each and roughly 1-1/2 inches thick.
- Salt & pepper
- Avocado Oil & Butter
- Fresh Rosemary
What Cut of Beef is New York Strip?
There are 16 major cuts of steak, and New York strip steak is one of the more popular cuts. It is taken from just behind the cow’s ribs and delivers a strong punch of beefy flavor and a juicy chew.
New York Strip Steak Substitutes
Not a New York strip steak fan? This recipe can be applied to a variety of cuts. Feel free to use Ribeye Steaks if you are looking for higher fat content. A T-bone or a Porterhouse would do as well. Just note that the cooking time may vary depending on the size and thickness of the cut.
How to Cook New York Strip Steak
Season, sear, baste, and rest. That’s all it takes to make this mouthwatering steak.
- Season. Season the steak with sea salt and ground black pepper. Allow to sit at room temperature for 10 to 15 minutes.
- Sear. Heat the avocado oil in a heavy-bottomed skillet over high heat. Add the steak to the skillet and cook for 6 minutes. Flip the steak.
- 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.
- Rest. Remove the steak from the pan and let it rest for 5 to 8 minutes.
The level of doneness in the world of steak refers to the internal temperature of the meat. This can be measured by inserting a meat thermometer into the center of the steak. Here is a quick rundown of each of these levels of doneness and what to expect from each:
- Rare: Internal temperature of 125˚F. Expect very pink meat that is almost raw in the center.
- Medium rare: Internal temperature of 135˚F. Look for very pink meat.
- Medium: Internal temperature of 145˚F. The meat will be pink in the center and brown closer to the edges.
- Medium well: Internal temperature of 150˚F. There will still be a little bit of pink in the center but the meat will be mostly brown.
- Well done: Internal temperature of 160˚F. The meat will be completely cooked through and brown.
Tips for Success
- Don’t crowd the pan. It is important that each steak has plenty of room to breathe in the pan. If the pieces are too close to one another, they will not sear properly. They will release their juices, leaving you with a tough, dry steak.
- Cook with heat. If the pan is not hot enough when you add the steak, the meat will not brown properly. You won’t get that nice golden brown crust you are looking for. In addition, the steak will release its juices, causing it to steam instead of sear. This will end you with a tough, rubbery steak.
- Keep on basting. It might seem silly to continually spoon butter over the steak as it cooks. “What does this accomplish?” you might ask. This process of basting will not only help you achieve a nice, golden brown crust on the meat, but it will also help distribute the flavor of the butter, garlic, and rosemary to every inch of the steak.
- Let it rest. While you might be tempted to slice straight into the steak as it comes out of the pan, have patience. Let it rest for at least 5 minutes. Resting allows the juices to redistribute throughout the meat giving you a much juicier, more flavorful steak.
What to Serve With New York Steak
- Potatoes. A good steak calls for good potatoes in my book. Serve this pan seared New York strip with my Crispy Smashed Potatoes in the Air Fryer, Air Fryer Baked Potatoes, or these Garlic Rosemary Mashed Potatoes. In a potato salad mood? Try this Lightened-Up Creamy Potato Salad Recipe.
- Roasted vegetables. Try my Roasted Mushrooms with Parmesan and Pine Nuts, these Roasted Artichokes, simple Roasted Radishes, or my Crispy Air Fryer Roasted Broccoli.
- Salad. I have been loving this Green Goddess Salad. My Tomato Burrata Salad or this Grilled Zucchini Salad with Corn and Tomatoes would be great options as well.
- With a beverage. I love savoring this New York strip steak with a glass of red wine with or a fun cocktail. Try my Grapefruit Rum Cocktail.
More Steak Recipes
Looking to up your steak game? This recipe is a great place to start but I encourage you to explore others as well. Here are some of my favorite steak recipes for you to try.
- Churrasco Steak
- Garlic Butter Steak Bites
- Reverse Sear Steak
- Salisbury Steak with Mushroom Gravy
- Stuffed Flank Steak Recipe with Spinach, Sun Dried Tomatoes, and Feta Cheese
- Flank Steak Peperonata
New York Strip Steak
- 2 New York strip steaks, 8 ounces each, 1½ inches thick
- 2 teaspoons sea salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 2 tablespoons avocado oil, or vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
- Season the steaks with equal amounts of salt and pepper; let the steaks sit at room temperature for 10 to 15 minutes.
- Heat the avocado oil in a heavy-bottomed skillet set over high heat.
- 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.
- Continue to cook the steak for an additional 4 to 5 minutes, tilting the pan every minute and spooning butter over the meat.
- Remove the steak from the pan and let it rest for 5 to 8 minutes before slicing.
- Steak: I used New York strip steak for this recipe, but you can also use a T-bone steak or a Porterhouse.
- When cooking steak, it is important that each steak has plenty of room to breathe in the pan. If the pieces are too close to one another, they will not sear properly and will begin to steam.
- Also, the meat will not brown properly if the pan is not hot enough when you add the steak. If the steak does not sizzle just as it hits the pan, remove it and wait until it 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 all over the steak.
- 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.
- Storing and Reheating Leftovers: If you find yourself with leftover steak, allow it to cool to room temperature before sealing it in an airtight container. Store the steak in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- To reheat, allow the meat to thaw in the refrigerator (if frozen) before placing it on a wire rack set inside a baking tray. Heat the steak in the oven at 250˚F for 20 to 30 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.
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.