Description
This pan-seared bone-in new york strip steak recipe includes garlic, salt, butter, pepper, and rosemary or thyme. Cooking this steak to medium-rare doneness ensures it will be tender, juicy, and rich in flavor.
Ingredients
- A 1.5 to 2 inches (3.8 to 5.1 cm) thick bone-in new york strip
- 1 tablespoon high-smoke point oil (I recommend avocado oil)
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 2 tablespoons unsalted butter (about 28 g)
- 2-3 garlic cloves
- 2 thyme or rosemary springs
Instructions
- Prepare the Bone-in New York Strip: Start by gently patting the bone-in new york strip steak dry with a paper towel. When it comes to salting, you’ve got two solid options: Option 1 (My preferred method): Salt both sides of the bone-in new york strip steak and place it on a rack in the fridge, making sure there’s some airflow around it. Let it sit for 4–6 hours, or overnight if you’ve got the time. Just be sure to take the steak out of the fridge at least 30 minutes before cooking. Option 2: If you’re short on time, salt the bone-in new york strip steak and let it rest at room temperature for 45 to 60 minutes. It won’t give you the same depth of flavor as the longer fridge method, but it still makes a noticeable difference.
- Preheat the Pan: Place the pan on the stove over medium-high heat and let it heat for 2–3 minutes. Add a tablespoon of refined avocado oil and wait another minute. The pan should reach between 400°F (204°C) and 450°F (232°C) within 3–4 minutes, ideal for searing a bone-in strip steak. While the pan heats, pat the steak completely dry one more time, get it as dry as possible. Once dry, season both sides evenly with finely ground black pepper. You’re now ready for the next step.
- Place the Bone-in New York Strip in the Pan: Place your seasoned steak in a cast iron, carbon steel, or heavy stainless steel skillet. Press it down gently so it makes full contact with the pan. Cook, flipping every 30 seconds, until the internal temperature reaches 90°F (32°C). When it does, lower the heat to medium-low and move on to the next step.
- Add the Herbs, Garlic, and Butter: Add the garlic along with a sprig or two of rosemary or thyme and butter to the pan. While the butter melts, turn the steak on its side and sear the edges quickly. Once the butter has melted, tilt the pan so it pools on one side. Using a spoon, continuously baste the steak by spooning the melted butter over the top, coating it evenly. Baste for about 30 seconds on each side. If you’d rather skip the basting, just flip the steak every 30 seconds in the melted butter for the same delicious results.
- Monitor Steak’s Internal Temperature: While basting, keep an eye on the steak’s internal temperature as it cooks. Remove the bone-in strip steak from the pan when it’s about 20–25°F (11–14°C) below your target temperature. Turn off the burner and let the steak rest for a few minutes before slicing.
- Let the Steak Rest: After cooking, let the pan-seared bone-in new york strip rest for 5–7 minutes. During this time, the internal temperature will increase by about 20–25°F (11–14°C) due to carryover cooking.
- Serve the Pan-Seared Bone-in New York Strip: Once rested, slice the bone-in new york strip steak however you like; it will be tender either way. Then pour over the leftover butter and add the seared garlic, rosemary, or thyme for a simple flavor boost.
Notes
