new york cut steak recipe
The Best new york cut steak recipe
The best part is how easy it is to prepare. A little salt, pepper, and garlic, and you’re basically done. I like to sear it in a hot cast-iron skillet to get that crispy crust, then finish it in the oven for perfect medium-rare doneness. My kids always hover around the kitchen when they smell it cooking, and even my picky eater will clean his plate. It’s one of those meals that feels indulgent but is actually pretty balanced—especially if you pair it with roasted vegetables or a fresh salad. Plus, leftovers make amazing steak sandwiches the next day, so nothing goes to waste. If you’re looking for a steak recipe that’s foolproof and always satisfying, this is the one to try.
Classic New York Strip Steak
A perfectly seared New York strip steak with a rich, buttery crust and juicy interior. This classic recipe delivers restaurant-quality results with minimal effort, ideal for a special dinner.
🥘Ingredients
- 4 New York strip steaks (1 to 1.5 inches thick, about 8-10 oz each)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 4 garlic cloves, lightly crushed
- 2 sprigs fresh rosemary or thyme
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp cayenne pepper (optional)
- Flaky sea salt (e.g., Maldon)
- Freshly chopped parsley
- Lemon wedges
👨🍳Directions
-
1
Remove the steaks from the refrigerator 30-60 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels to ensure a good sear. -
2
In a small bowl, mix the kosher salt, black pepper, and any optional seasonings (smoked paprika, garlic powder, onion powder, cayenne). Rub the mixture evenly over all sides of the steaks. -
3
Preheat your cast-iron skillet over high heat until it’s very hot (about 5 minutes). Add the olive oil and swirl to coat the pan. -
4
Place the steaks in the skillet, leaving space between them to avoid overcrowding. Sear for 3-4 minutes on the first side without moving them, until a deep brown crust forms. -
5
Flip the steaks using tongs and sear for another 3-4 minutes on the second side. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C). -
6
Reduce the heat to medium, add the butter, garlic, and herb sprigs to the skillet. Tilt the pan slightly and spoon the melted butter over the steaks repeatedly for 1-2 minutes to baste them. -
7
Transfer the steaks to a plate, tent loosely with aluminum foil, and let them rest for 5-10 minutes. This allows the juices to redistribute. -
8
Slice the steaks against the grain if desired, sprinkle with flaky sea salt and chopped parsley, and serve with lemon wedges on the side.
🔧Equipment
- Cast-iron skillet or heavy-bottomed pan
- Tongs
- Meat thermometer
- Plate for resting
- Paper towels
- Aluminum foil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic New York Strip Steak Works
❓ Frequently Asked Questions About New York Strip Steak
1. What is the best cut of steak for a New York cut steak recipe?
The best cut for a New York steak is the strip steak (also called New York strip, top sirloin, or Kansas City strip). It’s well-marbled with a balance of tenderness and beefy flavor, making it ideal for high-heat cooking methods like grilling or pan-searing.
2. How should I season a New York strip steak for the best flavor?
Keep it simple for the best results: coarse kosher salt and freshly ground black pepper are classic choices. For extra depth, add garlic powder, smoked paprika, or a touch of rosemary. Season generously at least 40 minutes before cooking (or right before) to enhance the crust.
3. What’s the ideal cooking method for a New York strip steak?
For a perfect New York strip, use high-heat methods like:
– Grilling (2–3 minutes per side for medium-rare)
– Cast-iron searing (3–4 minutes per side, then finish in the oven)
– Reverse searing (low oven first, then a quick sear)
Aim for an internal temperature of 130–135°F (54–57°C) for medium-rare.
4. How do I know when my New York strip steak is done?
Use a meat thermometer for accuracy:
– Rare: 120–125°F (49–52°C)
– Medium-rare: 130–135°F (54–57°C)
– Medium: 140–145°F (60–63°C)
If you don’t have a thermometer, use the finger test: Gently press the steak—medium-rare feels like the base of your thumb when your hand is relaxed.
5. Should I let the steak rest after cooking, and for how long?
Yes! Resting is crucial—let the steak sit for 5–10 minutes before slicing. This allows the juices to redistribute, keeping the meat moist. Tent loosely with foil to retain warmth, but don’t cover tightly or it’ll steam and lose its crust.
