Juicy New York Strip Steak Recipe

juicy, thick, slices of medium rare strip steak on blue plate garnished with garlic and herb sprigs

4.96 from 23 votes

Juicy New York Strip Steak Recipe

This New York strip steak recipe shows you how to cook strip steak to the perfect temperature with a delicious garlic herb butter. This quick stove method cooks the best NY strip for any occasion!

Prep Time5

Cook Time10

Total Time15

Course: Dinner, entree

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 102kcal

Author: Traci

Equipment

10-inch high heat skillet Avoid nonstick (please!)
tongs
large spoon for basting
instant-read thermometer
cutting board
chef's knife or steak knife
serving platter

Ingredients

1 (16-ounce) New York Strip Steak, bone in or boneless
2 teaspoons Oil (with high smoke point) avocado oil, canola oil or sunflower oil
Salt and Pepper as needed for seasoning
1 tablespoon Butter
6 Garlic Cloves smashed and peeled
2 sprigs Fresh Rosemary
4 sprigs Fresh Thyme

Instructions

(recommended) Rest STRIP STEAK(s) at room temperature for 30-45 minutes to remove the chill.
Pat the steak dry and generously season all sides with SALT and PEPPER.
Preheat the skillet on medium heat until it is ripping-hot, which is 450-500°F surface temperature.
Add OIL to the skillet and heat briefly until wisps of smoke appear.
Use tongs to carefully set the steak in the skillet. Sear it for 5 minutes.
Use tongs to gently turn the steak over. Add BUTTER, GARLIC, ROSEMARY, and THYME to the skillet and sauté everything for a few more minutes (or more as desired), tilting the pan and spooning the butter over the steak.
When the steak is about 5 degrees below the desired internal temperature, transfer it out of the skillet along with the herbs. (*steak temperature chart below)
Rest the strip steak 5 minutes to redistribute the juices.
Slice against the grain and serve warm with the cooked herbs and any remaining pan sauce.

Video

Notes

Steak temperature chart

Rare: 120 to 130°F (bright red center)
Medium-rare: 130 to 135°F (very pink center)
Medium: 135 to 145°F (light pink center)
Medium-well: 145 to 155°F (slightly brown center)
Well-done: 155 to 165°F (brown throughout)

Recipe Tips

To ensure even heat distribution, rest steak at room temperature before cooking per recipe instructions.

I recommend a cast iron skillet or stainless fry pan since it handles and retains the excessive heat needed to sear the NY Strip. Avoid nonstick cookware.

A ripping hot skillet with a surface temperature of 450-500°F is going to give your steak the best sear.

When flipping steak in the skillet, use tongs instead of a fork to prevent piercing the steak as this prevents juices from escaping.

Although not required, a meat thermometer is the most accurate way to cook strip steak to the desired internal temperature.

This recipe is written for a 1-inch bone-in New York strip. So, plan to adjust the cook time for thin cuts or boneless strip steak.

Nutrition