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ny strip steak

NY strip steak

This detailed guide explores how to select, season, and cook the perfect New York strip steak at home. It covers every step, from choosing the right USDA grade and understanding marbling to mastering searing, temperature control, and resting. The article also includes pro tips for achieving steakhouse quality results, flavor enhancing compound butters, slicing and serving techniques, and ideal side dish pairings.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 1 hour 5 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, Steakhouse
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Steak:
  • 2 NY strip steaks 10–16 oz each, 1–1.5 inches thick
  • Kosher salt generous amount
  • Freshly ground black pepper
  • 1 tbsp avocado or grapeseed oil
Optional Seasoning Enhancers:
  • Garlic powder ¼ tsp per steak
  • Fresh herbs like thyme or rosemary for garnish or basting
For Compound Butter (optional):
  • ½ cup unsalted butter softened
  • 1 tbsp fresh herbs chives, parsley, thyme, or rosemary, finely chopped
  • 1 garlic clove minced
  • Salt and pepper to taste

Equipment

  • Cast-iron skillet
  • Meat thermometer digital recommended
  • Heavy-duty tongs
  • Sharp chef’s knife
  • Paper towels
  • Oven preheated to 400°F
  • Mixing bowl for compound butter
  • Parchment Paper for butter rolling

Method
 

  1. Preparation:
    Remove steaks from the fridge and let them rest for 30–45 minutes at room temperature.
    Pat dry thoroughly with paper towels.
  2. Seasoning:
    Generously season both sides of the steak with kosher salt and black pepper.
    Optionally, sprinkle garlic powder for extra flavor.
  3. Preheat:
    Heat a cast-iron skillet over medium-high heat (450–500°F).
    Add oil with a high smoke point (avocado or grapeseed oil).
  4. Searing:
    Place the steaks in the hot skillet.
    Sear each side for 2–3 minutes until a golden-brown crust forms.
    For extra flavor, baste with butter and herbs in the last minute of searing.
  5. Oven Finishing:
    Transfer the skillet to a preheated 400°F oven.
    Cook to desired doneness: Rare: 3–4 minutes; Medium-rare: 4–5 minutes; Medium-rare: 4–5 minutes; Medium: 5–6 minutes.
    Use a meat thermometer to check internal temperature: Rare: 125°F; Medium-rare: 135°F; Medium: 145°F; Medium-well: 150°F; Well done: 160°F
  6. Resting:
    Remove steak from the oven when 5°F below target temp.
    Let it rest for 5–10 minutes to allow juices to redistribute.
  7. Serving:
    Slice against the grain using a sharp knife.
    Top with a pat of herb compound butter or drizzle melted butter over the slices.
    Garnish with fresh herbs.
  8. Optional Compound Butter:
    Mix softened butter with chopped herbs and minced garlic.
    Roll in parchment paper and refrigerate until firm.
    Slice and place over hot steak before serving.

Notes

  • Always start with room-temperature meat for even cooking.
  • Dry the steak well to achieve a crisp sear.
  • Use kosher salt, not table salt, for better crust formation.
  • Allow proper resting time before slicing to prevent juices from escaping.
  • For a steakhouse experience, finish with herb-infused butter or compound butter.
  • Suggested sides: roasted garlic potatoes, grilled asparagus, creamy spinach, or caramelized mushrooms.