I’ve spent years perfecting my New York strip steak recipe, and I’m convinced the secret lies in the sear. A hot skillet, the right seasoning, and a touch of butter make all the difference. But there’s more to it than just technique—the cut and timing matter just as much. If you’re looking for a steak that rivals your favorite steakhouse, you’ll want to see how I get that perfect crust every time.
Recipe
There’s nothing quite like a perfectly cooked New York strip steak—juicy, tender, and packed with bold, beefy flavor that’ll make you feel like you’re dining at a high-end steakhouse. This recipe is my go-to for a reason: it’s simple, foolproof, and delivers restaurant-quality results every single time.
The secret? A hot cast-iron skillet, a generous sprinkle of coarse salt, and a touch of butter basted over the top for that irresistible golden crust.
Imagine this: a steak so tender it practically melts in your mouth, with a smoky, caramelized exterior that’s pure perfection. Whether it’s a weeknight treat or a special occasion, this New York strip will have everyone at the table asking for seconds.
Trust me—once you try this method, you’ll never go back.
Ingredients
The secret to a perfect New York strip steak lies in quality ingredients and a few chef-approved tricks. A well-marbled cut is non-negotiable—it guarantees rich flavor and a juicy bite. While simplicity is key, a few extras take this steak from good to unforgettable.
For the Steak:
- 1 (1.5-inch-thick) New York strip steak – Look for bright red meat with even marbling. Thickness matters for a proper sear without overcooking.
- Kosher salt – Coarse grains stick better and draw out moisture for a killer crust.
- Freshly ground black pepper – Pre-ground lacks punch; grind it fresh for maximum aroma.
For Cooking & Finishing:
- High-smoke-point oil (avocado, grapeseed, or clarified butter) – Essential for a blistering sear without burning. Olive oil is a no-go here.
- 2 tbsp unsalted butter – Adds richness; basting with it creates a glossy, restaurant-quality finish.
- 2 garlic cloves (lightly crushed) – Tossed in the pan for a subtle depth. No need to mince—whole cloves infuse flavor without burning.
- Fresh thyme or rosemary sprigs (optional but recommended) – Herbaceous notes balance the beef’s richness.
Pro Substitutions:
- No fresh herbs? Use a pinch of dried thyme or rosemary, but add them later to avoid bitterness.
- Butter too rich? Ghee works just as well for basting.
- Swap black pepper for cracked peppercorns for extra texture.
Little Wins:
- Let the steak sit uncovered in the fridge for 1 hour before cooking—this dries the surface for a superior crust.
- A flaky finishing salt (like Maldon) post-sear adds a gourmet touch.
How to Make the Best Ultimate New York Strip Guide
Sear the steak for 2-3 minutes on each side. This locks in the juices and creates a flavorful crust. Don’t move the steak around while it’s searing—let it develop that golden-brown color.
Add butter, garlic, and fresh herbs (like thyme or rosemary) to the skillet. Spoon the melted butter over the steak as it cooks. This basting technique infuses the steak with rich, aromatic flavors.
Transfer the skillet to the preheated oven. Cooking the steak in the oven guarantees even doneness. Use an oven mitt to handle the hot skillet.
Roast for 5-7 minutes, or until the steak reaches your desired internal temperature. For medium-rare, aim for 130-135°F (54-57°C). Use a meat thermometer for accuracy—guessing can lead to overcooking.
Remove the skillet from the oven and let the steak rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Slice against the grain and serve immediately. Cutting against the grain guarantees each bite is tender. Serve with your favorite sides and enjoy!
Nutrition
New York strip steak is a flavorful and nutrient-rich cut of beef. Below is a detailed nutritional breakdown for an average 3-ounce serving.
| Calories | Protein | Total Fat | Saturated Fat | Cholesterol | Sodium | Iron |
|---|---|---|---|---|---|---|
| 220 | 23g | 14g | 6g | 70mg | 55mg | 2mg |
Chef Tips
When cooking a New York strip steak, I always recommend letting it sit at room temperature for 30 minutes before searing—this guarantees even cooking.
Pat the steak dry for a perfect crust, and don’t overcrow the pan. Use high heat and flip only once.
Rest it for 5 minutes after cooking to lock in juices. Season generously with salt and pepper—it’s the simplest way to enhance flavor.
