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juicy, thick, slices of medium rare strip steak on blue plate garnished with garlic and herb sprigs
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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 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Dinner, entree
Cuisine: American
Diet: Gluten Free
Servings: 2 servings
Calories: 102kcal
Author: Traci

Equipment

Ingredients

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

Instructions

  • (recommended) Rest STRIP STEAK at room temperature for 30–45 minutes to remove the refrigerator chill.
  • Pat the steak dry and generously season all sides with SALT and PEPPER.
  • Preheat the skillet over medium heat until the surface reaches about 450–500°F. (You want it ripping hot)
  • Add OIL to the skillet and heat briefly until wisps of smoke appear.
  • Use tongs to carefully set the steak in the skillet. Sear without moving until a deep brown crust forms, about 5 minutes.
  • Carefully flip the steak over. Add BUTTER, GARLIC, ROSEMARY, and THYME to the skillet. Tilt the pan and spoon the melted butter over the steak while continuing to cook until it reaches the desired doneness.
  • When the steak is about 5°F below the desired final internal temperature, transfer it out of the skillet along with the herbs. (*steak temperature chart below)
  • Rest the strip steak for 5 minutes before slicing.
  • Slice against the grain and serve warm with the cooked herbs and any remaining pan sauce.

Video

Notes

Steak temperature chart
  • Rare: 120–125°F
  • Medium-rare: 125–135°F
  • Medium: 135–145°F
  • Medium-well: 145–155°F
  • Well-done: 155°F+
Starting temperature: For more even cooking, rest the steak at room temperature before cooking per recipe instructions.
Best skillet: I recommend a cast iron skillet or stainless steel skillet since these materials handle and retain the high heat needed to sear a New York strip steak. Avoid nonstick cookware.
Hot skillet: A ripping-hot skillet with a surface temperature of 450–500°F helps develop a deep brown crust.
Use a thermometer: Although not required, a meat thermometer is the most accurate way to cook strip steak to the desired internal temperature.
Steak size: This recipe was tested with a 1-inch bone-in New York strip steak. Adjust cook time as needed for thinner cuts or boneless steaks.

Nutrition

Serving: 8ounces | Calories: 102kcal | Carbohydrates: 3g | Protein: 1g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 47mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 0.1g | Vitamin A: 274IU | Vitamin C: 6mg | Calcium: 27mg | Iron: 1mg