Prepare the Strip Steak

1. Take the strip steak out of the fridge and pat it dry with paper towels.
2. Season it evenly on all sides, including the edges, using kosher salt equal to about 1% of the steak’s weight. For a 14 oz (400 g) strip steak, use about 4 g, roughly 1 1/2 teaspoons of Diamond Crystal or 3/4 teaspoon of Morton kosher salt. If you don’t have kosher salt, use about 2/3 teaspoon of fine table salt.
3. Place the steak uncovered on a wire rack set over a baking sheet, then choose the dry-brining time based on your schedule and desired results:

• If you’re short on time: Refrigerate the steak for at least 1 hour. That’s the bare minimum for dry-brining.
• If you have a few hours: Refrigerate it for 4 to 6 hours for deeper flavor and a better crust. This is how I prepare most of my steaks, and I highly recommend it.
• If you have less than 1 hour: Do not salt the steak in advance. Season it immediately before searing or after it comes out of the pan.

Make the Garlic-Herb Compound Butter

1. While the strip steak is dry-brining, prepare the compound butter.
2. Place the butter in a microwave-safe bowl. Microwave it in 5-second intervals, checking after each one, until soft but not melted. Alternatively, cut the butter into small cubes, place them in a bowl, and leave them at room temperature until softened.
3. Add the garlic, parsley, rosemary, salt, and pepper, then mix with a fork until combined. Taste and adjust the seasoning if needed.
4. Refrigerate until needed, then remove it about 15 minutes before cooking the steak.
5. If you’re cooking more than two steaks, feel free to double the recipe (see notes).

Preheat the Pan

1. Regardless of the salting method you choose, make sure the steak sits at room temperature for about 15 minutes before it goes into the pan.
2. Place a heavy pan on medium-high heat, preferably a cast-iron skillet (or stainless steel or carbon steel). After about 3-4 minutes, add 2 tablespoons of high-smoke-point oil and let it heat for another minute.
3. While the pan is heating, pat the strip steak dry again. 
4. (optional) if you want, season all sides with about 1/3 teaspoon of finely ground black pepper.
5. Then move on to the next step.

Pan-Sear the Strip Steak

• High-heat searing creates a lot of smoke, so turn on the exhaust fan or open a window before the steak goes into the pan.

1. Start by placing the strip steak fat side down in the pan to render some of the fat. Sear it for approximately 60-90 seconds, or until browned and lightly crisp. Then lay the steak flat and start searing the meat side, flipping it every 30 seconds.
2. Keep searing until the strip steak reaches your internal pull temperature:
   115°F (46°C) for medium-rare,
   125°F (52°C) for medium,
   135°F (57°C) for medium-well.
3. Then turn off the heat, remove the steak from the pan, and let it rest for 5 minutes. For rare, well-done, and final rested temperatures, use the chart below.

• Use this chart as a pull-temperature guide. The pull temperature is the internal temperature at which you remove the steak from the pan, not the final temperature after resting.

Compound Butter Finish

1. Place a bit of garlic-herb compound butter on top of the steak right after you take it out of the pan.
2. Store leftovers in the refrigerator for up to 4 days. Use them on bread, vegetables, or other meats.

Slice and Serve the Steak

1. After cooking, don’t forget to let the steak rest for about 5 minutes.
2. Once the steak has rested, slice it. For a well-marbled strip steak, slice it however you like. For a leaner cut, slice against the grain (see notes below). Serve with your favorite sides.