NY Steak Recipes for Dinner: Pan-Seared Strip Steak

This New York strip steak dinner pairs thick, pan-seared steaks with garlic-herb butter for a crisp, savory crust and a simple finish. The method is straightforward for a weeknight, and the steak is easy to serve with vegetables, potatoes, or a salad.

Ingredients

2 boneless New York strip steaks, about 1¼ inches (3 cm) thick and 12 oz (340 g) each
1 tsp kosher salt (5 g; the weight can vary by brand)
½ tsp freshly ground black pepper (1 g)
1 tbsp neutral high-heat oil, such as canola or avocado oil (15 ml)
2 tbsp unsalted butter (28 g)
2 garlic cloves, lightly crushed (about 6 g)
2 fresh thyme sprigs (about 2 g), or 1 small rosemary sprig (about 2 g)
1 lemon, cut into wedges, for serving (about 140 g; optional)

Instructions

Prepare the steaks. Set the steaks on a clean plate and pat all sides dry with paper towels; do not rinse raw beef. Season both sides evenly with the salt and pepper. Measure the butter and oil, crush the garlic, and set the herbs nearby. This preparation takes about 12 minutes, including gathering and measuring ingredients. If the steaks have been refrigerated, you can cook them straight from the refrigerator; there is no need to leave them sitting out for an extended period.
Heat the pan. Put a heavy cast-iron or stainless-steel skillet over medium-high heat for about 3 minutes, until thoroughly hot. Add the oil and swirl to coat the cooking surface. It should shimmer, but it should not smoke heavily. Use a pan large enough to hold both steaks with a little space between them. If they touch or crowd the pan, cook them one at a time so they sear rather than steam.
Sear the first side. Lay the steaks in the pan away from you to reduce splatter. Leave them undisturbed for about 4 minutes, then lift one edge briefly to check that the underside has developed a deep brown crust. If it is still pale, give it another 30 to 60 seconds. A reliable sear comes from a dry steak, a hot pan, and enough space—not from repeatedly moving the meat.
Turn and cook through. Flip the steaks with tongs and cook the second side for about 4 minutes. If the steaks have a visible strip of fat along the edge, hold each one upright with the tongs for 30 to 60 seconds to render and brown it. Add the butter, garlic, and thyme during the last 2 minutes. Tilt the pan slightly and spoon the foaming butter over the steaks several times. The garlic should smell fragrant; if it starts to turn very dark, lower the heat so it does not burn.
Check the temperature. Insert an instant-read thermometer horizontally into the center of the thickest part of each steak, avoiding the pan and any large pocket of fat. USDA FSIS guidance sets the safe minimum for whole cuts of beef at 145°F (63°C), followed by a rest of at least 3 minutes. When each steak reaches 145°F (63°C), transfer it to a clean plate. Steak thickness and the strength of the burner affect timing, so use the thermometer rather than relying on the clock alone. The searing, basting, and pan heating take about 15 minutes in total.
Rest and serve. Let the steaks rest for 8 minutes before slicing or serving whole. Resting gives the meat time to settle and also exceeds the USDA minimum rest time. Spoon a little of the herb butter from the plate over each steak, and offer lemon wedges if you like a bright contrast to the rich beef. Keep raw-meat plates and utensils away from the cooked steaks.

Tips

Choose steaks of similar thickness. Two steaks that are close in size and thickness are easier to cook at the same pace. A thinner steak will reach its target temperature sooner, so check each one separately and remove it from the pan as soon as it reaches 145°F (63°C).
Use the right salt amount for your salt. Kosher salt crystals vary in size, so a teaspoon of one brand may weigh more or less than a teaspoon of another. If using fine table salt, start with about ¾ tsp (4 g) total for both steaks; its smaller crystals pack more tightly and can taste saltier by volume.
Keep butter from burning. The oil handles the initial high-heat sear, while butter goes in near the end for flavor. Adding butter at the beginning can make it scorch before the steaks are cooked. If the pan is smoking hard, briefly take it off the heat and lower the burner before continuing.
Make cleanup easier and safer. Move cooked steak to a clean plate, wash hands after handling raw beef, and wash any thermometer probe before checking another food. Do not pour hot grease down the drain; let it cool, then dispose of it in the trash according to local rules.

Serving Suggestions

For a classic steakhouse-style dinner, serve each strip steak with a baked potato, mashed potatoes, or crisp oven fries. A green vegetable such as roasted broccoli, sautéed green beans, or asparagus balances the buttery steak and can be cooked while the pan heats. For a lighter plate, add a leafy salad with a sharp vinaigrette; its acidity works especially well with the rich browned crust.

Serve the steaks whole for a traditional presentation, or slice them across the grain into strips and arrange them on a warm platter. Spoon over the resting juices and a little of the garlic butter, rather than flooding the meat with it. A lemon wedge is optional, but a small squeeze can sharpen the flavor. If serving more people, increase the ingredients proportionally and sear in batches; overcrowding a single skillet makes browning difficult.

Variations

Use rosemary instead of thyme. The recipe allows either herb. Rosemary has a stronger, woodier aroma, so one small sprig is plenty; strip off the leaves and chop them finely if you want their flavor distributed through the butter. You can also use ½ tsp dried thyme (about 0.5 g) if fresh herbs are unavailable, though the result will be less fragrant and a little more concentrated.

Add a quick peppercorn finish. After moving the cooked steaks to rest, carefully pour excess fat from the skillet, leaving the browned bits behind. Add ¼ cup (60 ml) beef broth and 1 tsp coarsely cracked black pepper (about 2 g), scrape up the browned bits, and simmer until slightly reduced. This makes a sharper, savory pan sauce; it will not be as creamy as a sauce made with cream. Keep the steak resting while you prepare it.

Make it dairy-free. Replace the butter with 1 tbsp (15 ml) additional neutral oil and add the garlic and herbs near the end of cooking. Spoon the flavored oil over the steaks. The result is less rich and creamy, but the browned beef and herbs still provide plenty of flavor. For a different cut, boneless rib-eye can be used in the same way; its greater marbling may create more rendered fat in the pan, so carefully remove excess before serving.

Storage and Reheating

Refrigerate cooked steak within 2 hours of cooking, in a covered container or tightly wrapped. It keeps for 3 to 4 days in the refrigerator. Store any pan juices with the meat so they can help keep it moist. For longer storage, freeze the steak in an airtight freezer-safe package; for best texture, use it within about 2 to 3 months. Thaw frozen steak in the refrigerator, not on the counter.

For safe reheating, warm leftovers to 165°F (74°C), checking the center with a food thermometer. Reheat slices in a covered skillet over low heat with a spoonful of broth or water, or use a microwave-safe covered dish and heat in short intervals, turning the pieces between intervals. Reheated steak can become firmer than freshly cooked steak, so slice it thinly and stop heating as soon as it reaches 165°F (74°C). Leftover cold steak can also be sliced thin for a sandwich or salad, provided it has been stored promptly and kept refrigerated.

Frequently Asked Questions

What is a New York strip steak?
A New York strip is a boneless steak cut from the short loin. It is usually fairly tender, has a firm texture, and often has a strip of fat along one edge. Names and trimming vary somewhat by butcher, but a boneless strip steak is the cut this recipe is designed for.

Can I cook New York strip steak without a cast-iron skillet?
Yes. A heavy stainless-steel skillet works well because it can get hot enough to brown the surface. Avoid a thin pan that heats unevenly if possible. If your skillet is small, sear one steak at a time and let the pan return to temperature between batches.

How do I know when the steak is done?
Use an instant-read thermometer in the thickest part rather than judging by color or pressing the meat. For whole cuts of beef, USDA FSIS lists 145°F (63°C) followed by a 3-minute rest as the safe minimum. Since the recipe rests the steaks for 8 minutes, they have more than the required resting time.

Can I season the steaks in advance?
Yes. You can salt them and refrigerate them uncovered on a tray for up to 24 hours, then pat the surface dry before cooking. This advance seasoning is optional and is not included in the recipe time. Add the pepper just before cooking if you prefer its flavor to stay fresh and avoid any pepper scorching in the hot pan.

Can I make this recipe with a thinner steak?
Yes, but check it earlier because a thinner steak cooks faster and is easier to overcook. Keep the same pan-heating and food-safety method, and use the thermometer to guide you. If you cannot fit both steaks without crowding, cook them in separate batches rather than stacking or pressing them together.

Why did my steak turn out gray instead of browned?
A wet surface, a pan that is not hot enough, or too many steaks in the skillet can cause the meat to release moisture and steam. Pat the steaks dry, preheat the pan fully, and leave space around each piece. Avoid moving the steaks around while the first side forms its crust.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).