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.
Making the perfect steak at home might seem challenging, but with my techniques and guidance, you’re set to cook a restaurant-grade New York strip steak right in your own kitchen. Prepare for juicy bites of meat loaded with a big, beefy flavor complemented by the classic rosemary and garlic flavors. This flavorful steak is ready in just 15 minutes.
Why You’ll Love This Pan-Seared Steak Recipe
- It’s as easy as 1, 2, 3, 4. All you have to do is season, sear, baste, and rest your steak.
- Restaurant quality. All steak lovers know a perfect steak, and this recipe delivers on that.
- No mess. You only need 1 pan and a cutting board. That makes cleanup wonderfully easy.
Ingredients For Steak
- New York strip steaks should be about 8 ounces each and roughly 1-1/2 inches thick.
- Salt & pepper
- Avocado Oil & Butter
- Fresh Rosemary
How to Cook New York Strip 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 before cutting.
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.
The internal temperature of the steak can be measured by inserting a meat thermometer into the center of the steak. Here is a rundown of the levels of steak doneness and what to expect from each:
- Rare: Internal temperature of 125˚F. Expect bright red 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. A little bit of pink in the center, but the rest will be brown.
- Well done: Internal temperature of 160˚F. The steak will be completely cooked through and brown.
Tips And Variations
- Don’t crowd the pan. Give the steaks enough room to ensure proper searing. Overcrowding leads to dry, tough steak.
- Cook with heat. 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.
- Let it rest. Wait at least 5 minutes before slicing to keep the steak juicy and flavorful.
- Steak Cuts. Instead of New York Strip Steak, you can also use Ribeye Steak, T-bone, or a Porterhouse.
What to Serve With Steak
A perfect steak pairs well with potatoes, like Crispy Smashed Potatoes, Air Fryer Baked Potatoes, or Garlic Rosemary Mashed Potatoes. Roasted vegetables such as Roasted Mushrooms with Parmesan and Pine Nuts, Roasted Artichokes, Roasted Radishes, or Air Fryer Roasted Broccoli make great additions. For a fresh touch, opt for salads like the Green Goddess Salad, Tomato Burrata Salad, or my Grilled Zucchini Salad. Finally, enjoy your steak with a glass of this Grapefruit Rum Cocktail.
More Steak Recipes
- 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
- 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.