Description
Pan-seared thin New York Strip Steak, cooked to perfection with a golden-brown crust and a juicy center, finished with garlic, butter, and fresh herbs. A simple, steakhouse-quality meal you can make at home.
Ingredients
For Steak:
- New York Strip Steak (About 1 inch /2.5 cm thick)
- 2 tablespoons (30 ml) of high-smoke-point oil (I recommend refined avocado oil)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- A few thyme sprigs or rosemary
- 2–3 garlic cloves (peeled)
- 2 tablespoons (30 g) unsalted butter
Tools:
- Pan (Cast-iron, carbon steel, or heavy-bottomed stainless steel skillet)
- Tongs
- Instant Read Thermometer
Instructions
- Prepare the Steak: Pat the steak dry on all sides with paper towels, then season both sides generously with kosher salt (about 1/2 teaspoon per side). After salting, let the steak rest in one of two ways: Faster Method: Place the steak on a wire rack set over a baking sheet and let it rest at room temperature for 1 hour. Best Method: For deeper flavor and a better crust, place the salted steak uncovered on a wire rack in the refrigerator for 4–6 hours. Whichever method you choose, take the steak out of the fridge 20 minutes before cooking
- Preheat the Pan: Place the pan over medium-high heat. Heat the pan for 3–4 minutes, then add 2 tablespoons (30 ml) of a high-smoke-point oil and let it heat for an additional minute. While the pan heats, pat the steak dry once more and season both sides with finely ground black pepper. Then move on to the next step to begin cooking.
- Pan-Sear the Steak: Turn on the exhaust fan or open a window (pan-searing creates a lot of smoke). Carefully place the steak in the hot pan fat-side down to render the fat and crisp it to your liking. Then flip to the other side and sear; press gently with tongs to ensure even contact with the pan. Flip the steak every 30 seconds. Cook until the internal temperature is about 20°F (11°C) below your target doneness (see notes for temperature chart). Then transfer the steak to a cutting board and let it rest for 5 minutes before slicing. While it rests, move on to the next step.
- Add the Aromatics: Add the peeled garlic cloves and fresh herbs to the pan. Sear just until the garlic starts to brown, then lower the heat to medium-low and add the butter. Once the butter is fully melted and aromatic, turn off the heat and move to the final step.
- Serve the Steak: Once the steak has rested, slice it into thin strips. Strip steak has a fine grain and natural tenderness, so you don’t need to stress about slicing technique. Just before serving, spoon the aromatic butter over the slices and add the seared garlic and herbs from the pan for a rich, flavorful finish.
Notes
