New York Strip Steak

5 from 1 vote

New York Strip Steak

This mouthwatering New York Strip Steak recipe is seared to perfection and basted with garlic and rosemary butter, delivering restaurant-quality flavor right at home.

Prep Time10

Cook Time12

Resting Time5

Total Time30

Course: Dinner

Cuisine: American

Keyword: new york steak, new york strip steak

Servings: servings

Author: Katerina | Diethood

Equipment

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.

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