Description
A straightforward method for cooking a flavorful New York Strip steak on the stovetop.
Ingredients
Scale
- 1 (12-ounce) New York Strip steak, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon coarse salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme
Instructions
- Remove the steak from the refrigerator 30 minutes before cooking. Pat both sides completely dry with paper towels.
- Season the steak generously on all sides with salt and pepper.
- Heat the olive oil in a heavy, oven-safe skillet (cast iron works best) over medium-high heat until it shimmers.
- Carefully place the steak in the hot skillet. Sear for 3 to 4 minutes without moving it until a deep brown crust forms.
- Flip the steak. Reduce the heat to medium.
- Add the butter, smashed garlic, and thyme to the skillet.
- As the butter melts, tilt the skillet and use a spoon to continuously baste the melted butter over the top of the steak for 2 to 3 minutes for medium-rare (internal temperature of 130°F). Adjust time for desired doneness.
- Remove the steak from the skillet and place it on a cutting board.
- Let the steak rest for 5 to 10 minutes before slicing against the grain.
Notes
- For a more accurate cook, use an instant-read thermometer inserted into the thickest part of the steak.
- You can finish the steak in a 400°F oven if the crust forms too quickly before the center reaches temperature.
- Prep Time: 30 min
- Cook Time: 10 min
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 450
- Sugar: 0
- Sodium: 500
- Fat: 30
- Saturated Fat: 12
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 0
- Fiber: 0
- Protein: 40
- Cholesterol: 130
Keywords: New York Strip Steak, pan-seared steak, beef recipe, simple steak, steak dinner