New York Strip Steak Recipe
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- 25 comments
This New York Strip Steak Recipe is the perfect dish to impress your guests that comes together in under 15 minutes. You will love the flavors of this steak once it’s finished.
I do love a good steak, but sometimes they are just so expensive when I order it when I’m out to eat. If you feel the same way, then check out my Bistecca Alla Fiorentina, as well as Steak Frites with Lemon Butter.
New York Strip Steak
The New York Strip Steak is cuts of beef that come from the most tender part of the short loin. It’s the boneless part of the top loin and is the steak on the side of a T-bone or Porterhouse across from the filet mignon. Depending on the region, it may also be known as a Kansas City Strip steak or, just plainly, strip steak.
Since this cut of beef is so tender, it is best when cooked quickly over high heat, such as broiling, searing, or grilling. The current costs of strip steaks range from $15 to $30 a pound, depending upon the quality. In my opinion, the optimal size for a strip steak is between 12 and 18 ounces. If you want to try the ultimate way to prepare a New York strip, then you must try my Reverse Sear Steak method.
Ingredients and Substitutions
- Steak – You will use a New York or Kansas City strip steak for this recipe.
- Oil – I prefer to use olive oil. However, you can use your favorite oil.
- Butter – Always use unsalted butter.
- Garlic – A few garlic cloves will go a long way to enhancing the flavor of the steak.
- Herbs – Fresh thyme or rosemary works best.
How to Cook a New York Strip Steak
I’m not much for flipping meat or other proteins back and forth to try and achieve equal browning or grill marks on both sides. My philosophy is to cook steak for longer on the first side and then flip it and cook it for half the time of the first side and serve it.
Doing this allows getting a deep caramelized golden brown on 1 side without overcooking it.
- Season the strip steak on both sides with sea salt and pepper. Do not be afraid of salt or pepper when seasoning the Strip Steak; Make sure there is salt all over every square centimeter of the meat. There is nothing worse than unseasoned food, nothing, so season it well.
- Next, add the oil to a large frying pan or cast iron skillet over high heat until it begins to smoke lightly.
- Place the steaks into the pan and immediately turn to medium-high heat. Be sure not to crowd the pan to sear the steak, not steam it.
- Add garlic cloves, fresh thyme or rosemary, and unsalted butter.
- Cook the steaks for 2 minutes before moving them around the pan to ensure it becomes browned on every square millimeter of the steak.
- After 5-6 minutes of cooking, flip the steak over and repeat the process.
- Remove the steak after 2-3 minutes of cooking on the other side and set it on a cutting board or plate for 3-4 minutes to rest for a medium rare internal temperature.
- Slice and serve with Lyonnaise Potatoes.
Make-Ahead and Storage
Make-Ahead: Seared steak is meant to be eaten as soon as it is done cooking.
How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.
How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
Chef Notes + Tips
- Some things I prefer to cook with are olive, ghee, clarified butter, or beef tallow. Do not be limited by these, and please cook with your desired fat or oil.
- I like adding herbs and garlic to the steak while moving it around in the pan.
- If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.
- When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.
More Beef Recipes
- Flank Steak Tacos Recipe
- Grilled T Bone Steak Recipe
- Grilled Carne Asada Steak Fajitas
- Smoked Brisket
- Chateaubriand
New York Strip Steak Recipe
Ingredients
- 2 15-16 ounce New York Strip Steaks
- 2 tablespoons olive oil
- 10-15 sprigs fresh thyme
- 2-3 sprigs fresh rosemary
- 6-8 garlic cloves
- 4 tablespoons unsalted butter
- sea salt and fresh cracked pepper to taste
Instructions
- Season the steaks generously on both sides with salt and pepper.
- Add the oil to a large skillet over high heat and wait for it to lightly smoke.
- Add in the steaks and turn the heat down to medium-high. Add in the herbs, garlic, and butter.
- Cook the steak for 5-6 minutes while moving them all around the pan to ensure they are well browned.
- Flip it over and immediately begin basting it for 2 to 3 minutes.
- Remove the steaks and let them rest for 3 to 4 minutes before slicing and serving.
Simply perfection , thank you
Good luck with your new restaurant 🥂
I have made this a few times and it’s always better then the grill or marinated. My only tip if your not using a good piece of prime strip which has become increasingly hard to find at the grocery stores you need to slightly meat maillot the steaks in a plastic bag after seasoning with the flat side of your hammer so you don’t inbed plastic all through your steak and watch your cook time 3/4 or a inch is only 3 mins per side to be med rare. But it still sears beautifully and taste delicious. I use Montreal seasoning omg best steak tender and just a wonderful beef taste only exaggerated beef flavor 100% the way I cook them now period .
What size pan are you using to be able to cook 2 at a time? I tried tonight and could barely get the spoon into the pan to do the basting. Those 2 did come out better than the third steak that I did by itself, because I didn’t baste the second side and therefore didn’t cook that side nearly long enough.
10″ cast iron
Followed the recipe to the “T” in this Strip Steak and my husband said it was the best steak he has ever eaten. We made Bella garlic buttered mushroom and it was the perfect pairing for this spot-on perfect steak. Hubby rated your recipe “150”, the best rating he has ever given any recipe! I agree!
Excellent!!
I know you’ve already done this pan coming, but how would you adjust the time making it in the reverse sear method?
I’m trying it on my own, but I’d really like to know your findings!
PS – we have no gas on our property, so I have to modulate based on my electric settings, but that’s OK! I think I’ve gotten pretty good at mimicking direct heat 🙂
https://www.billyparisi.com/reverse-sear-steak/
great steak
fantastic!
Simple and delicious recipe. The steak was perfect! And yes, I also made the Lyonnaise potatoes and they were delicious too!