Learn how to cook the perfect New York strip steak at home. With plenty of flavorful butter, this dish is sure to impress.
New York strip steaks make an affordable option for steak night at home. Strip steaks don’t need a lot to make them great–a little salt and pepper will do the trick every time. However, adding garlic, herbs, and butter elevates a regular weeknight steak night into something special.
What Is A New York Strip Steak?
New York strip steaks are a cut of beef from the shorter side of the beef loin. Strip steaks contain a small amount of marbling, a bit of fat around one of the edges, and lots of tender meat with a beefy flavor. They cook quickly too, so they’re perfect for a quick weeknight dinner or a date night.
A typical strip steak from the grocery store isn’t terribly thick, typically ½ inch or slightly over. Because of this, it’s not ideal for the reverse sear method or for oven-finished steaks because they will cook so quickly. A reverse sear, or any time in the oven, can easily overcook the steaks.
Adding Flavor To The Steak
It doesn’t take much to make a good steak taste great. For this steak recipe we’re using fresh herbs, garlic, and butter.
Any woody herbs work well, and fresh is always best for something like this. My favorites are fresh rosemary and thyme, and they don’t need any cutting or mincing. You’ll toss the entire sprigs right into the pan.
The garlic doesn’t require any mincing either. Give it a good, hard smash with the back of your knife so that each clove is almost flat, pull the peel away, and add the smashed garlic to the pan when it’s time.
To help quickly sear and caramelize the steaks without creating a cloud of smoke in your kitchen, butter is added to the pan part way through cooking. Not only will the butter help the outside of the steak quickly caramelize, but it adds a nutty flavor and also helps distribute the fat-soluble compounds in the garlic and herbs so that every bite of steak has the herb and garlic flavor.
How To Cook A NY Strip Steak Perfectly
To make the New York Strip Steaks, sprinkle the salt evenly over all sides of both steaks and then rub the salt into the steaks. Set these aside for a minute while the pan preheats.
In a large skillet, heat the olive oil over medium-high heat until small ripples appear and it looks like it’s shimmering in the pan. Add the steaks, which will begin to sizzle immediately when they hit the hot oil. Do not move the steaks once they are in the pan so they can form a crust. This will take about 2 minutes.
Add the butter, rosemary and thyme sprigs, and garlic to the pan and stir this around as best you can between the steak until the butter is melted. At this point, you can lift up the steaks to get some of the butter under them, then flip the steaks to sear the other side.
Reduce heat to medium so that the butter doesn’t burn. It will start to become browned and nutty at this point, and the garlic will begin to caramelize, but neither will burn as long as the heat is reduced. Cook the steaks for an additional 3 to 4 minutes for medium steaks, basting tops with the butter.
Transfer the steaks to a cutting board and let them rest for at least five minutes before serving and cutting. Transfer the butter and pan juices to a small ramekin or heat-proof container to serve alongside the steak for dipping. The butter can also be drizzled over baked potatoes or vegetables served on the side.Print
Fresh herbs, garlic, and butter help create an amazing steak. Try serving with baked potatoes and your favorite veggies.
The timing in this recipe cooks the steak to medium.
- 2 New York strip steaks (3/4 lb. each, about 1 inch thick)
- 1 tsp. salt, divided
- 2 Tbsp. olive oil
- 5 Tbsp. salted butter
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 3 garlic cloves, peeled, smashed
- Sprinkle salt evenly over all sides of both steaks. Rub salt into each side and set aside.
- In a large skillet heat olive oil over medium-high heat until shimmering. Add steaks. Cook 2 minutes.
- Add butter, rosemary, thyme, and garlic to pan. Stir to distribute throughout pan as it melts.
- Flip steaks. Reduce heat to medium. Cook an additional 3 to 4 minutes for medium, basting top of steaks with butter.
- Transfer steaks to a cutting board. Let rest 5 minutes before serving.
- Transfer butter and pan juices to small ramekin or heat-proof container for serving with steaks.