NY Steak Recipes: Pan-Seared Strip With Garlic Butter

This New York strip steak recipe sears thick-cut beef in a hot skillet, then finishes it with butter, garlic, and thyme for a savory, browned crust. It is an easy stovetop method for serving steak with simple sides, and the clear thermometer guidance helps you cook it safely and consistently.

Ingredients

2 New York strip steaks, about 1¼ inches (3 cm) thick and 12 oz (340 g) each
1 teaspoon kosher salt (5 g)
½ teaspoon freshly ground black pepper (1 g)
1 tablespoon neutral high-heat oil, such as canola or avocado oil (15 ml)
2 tablespoons unsalted butter (28 g)
2 garlic cloves, lightly crushed (about 6 g)
2 fresh thyme sprigs (about 2 g), or ½ teaspoon dried thyme (about 0.5 g)
Lemon wedges, for serving (optional)

Instructions

Prepare the steaks. Pat the steaks thoroughly dry with paper towels; a dry surface browns better than a damp one. Trim only any thick, loose pieces of exterior fat, leaving the firm fat strip in place. Season both sides and the edges evenly with the salt and pepper. Set the steaks on a plate while you prepare the garlic and thyme. There is no need to leave raw steak at room temperature for an extended period.
Heat the skillet. Set a heavy cast-iron or stainless-steel skillet over medium-high heat for about 4 minutes. It should be hot before the steaks go in, but the oil should not be smoking heavily. Add the oil and swirl to coat the cooking surface. If your pan is too small to leave space between the steaks, cook them one at a time so they sear instead of steam.
Sear the first side. Lay the steaks in the skillet away from you to reduce splashing. They should make a strong, steady sizzle. Leave them undisturbed for about 4 minutes so a deep brown crust can form. If a steak sticks at first, give it another 30 seconds; it will usually release more readily once the surface has browned.
Turn and cook the second side. Flip the steaks with tongs and cook for 3 to 4 minutes. For an even crust, avoid pressing down on the meat or repeatedly moving it around. If the steaks have a thick fat edge, hold each one on its side with the tongs for about 1 minute to render and brown that strip. Adjust the heat down slightly if the oil is smoking or the fond in the pan is turning black.
Baste with the garlic butter. Lower the heat to medium. Add the butter, crushed garlic, and thyme. When the butter melts and foams, tilt the pan carefully and spoon the foaming butter over the steaks for 1 to 2 minutes, turning the garlic if it begins to brown too quickly. The garlic should smell fragrant and turn lightly golden, not dark brown. Keep the thermometer check in mind rather than relying on the crust or the clock alone.
Check the temperature and rest. Insert an instant-read food thermometer horizontally into the thickest part of each steak, avoiding the bone if present. USDA FSIS guidance sets the safe minimum internal temperature for whole cuts of beef at 145°F (63°C), followed by a 3-minute rest. If a steak has not reached that temperature, continue cooking and check again in short intervals. Transfer the steaks to a clean plate and rest for 5 minutes before slicing; this exceeds the required 3-minute rest and gives the juices time to settle.
Slice and serve. Cut across the grain into slices, spoon some of the garlic-thyme butter over the top, and serve promptly. The grain is the direction of the long muscle fibers; slicing across those fibers makes each bite easier to chew. Add lemon at the table if you like a bright contrast to the rich butter.

Tips

Choose steaks of similar thickness. Two steaks that are close to 1¼ inches thick will finish at a similar rate. If one is notably thinner, check it earlier and move it to the plate as soon as it reaches 145°F (63°C) and has rested for at least 3 minutes. The surface color is not a reliable way to tell whether the center has reached a safe temperature.
Dry the surface and give the meat room. Moisture on the outside delays browning, while an overcrowded pan cools down and traps steam. Blotting the steaks well and using a skillet large enough for a little space around each one are small steps that make a noticeable difference to the crust.
Use a suitable oil and manage the heat. Canola, avocado, and other neutral oils intended for high-heat cooking work well. Extra-virgin olive oil can smoke before the steak has finished searing, and butter added at the start can burn. Adding butter near the end lets it flavor the steak without sitting over high heat for the entire cook.
Swap herbs thoughtfully. Rosemary can replace thyme; use one small sprig and remove it if it starts to char. Dried thyme is a practical substitute, though it has a more concentrated, less fresh aroma. If using salted butter, reduce the added kosher salt slightly and taste the butter at the table before adding more.

Serving Suggestions

Serve the steak whole or sliced on a warm platter with the buttery pan juices. For a classic steak dinner, pair it with crisp green salad, roasted broccoli, or sautéed green beans and a starchy side such as mashed potatoes, baked potatoes, or oven fries. These sides can be prepared while the pan heats or while the steaks rest, so they do not add to the listed steak cook time if made separately.

A lighter, sharper accompaniment helps balance the browned crust and butter. Try a salad dressed with lemon and a little mustard, or serve pickled onions or cornichons alongside. If you are serving several people, slice the steaks just before bringing them to the table and arrange the pieces with the cut surfaces facing up; keep the resting juices and any remaining butter nearby for spooning over the meat.

Variations

Pepper-forward steak: Use coarsely cracked black pepper in place of some of the finely ground pepper. Press it gently onto the surface after seasoning so it adheres, but do not make a very thick coating, which can scorch in the pan. Keep the salt amount the same and use the same thermometer-based cooking method.

Shallot and wine-style pan sauce: After moving the cooked steaks to rest, pour off excess fat, leaving about a teaspoon and the browned bits. Add 1 finely chopped shallot (about 30 g) and cook over medium heat for 1 to 2 minutes. Add ¼ cup (60 ml) beef stock and scrape the browned bits from the pan; simmer until slightly reduced, then swirl in 1 tablespoon (14 g) butter. This makes a small sauce to spoon over the rested steak. It is optional and adds a few minutes to the cooking time.

Herb-free garlic butter: Leave out the thyme and finish with the garlic butter as written, or use 1 tablespoon (4 g) chopped parsley stirred in after the skillet is off the heat. Parsley adds a fresh, mild flavor rather than the woodsy note of thyme.

Grill instead: The same cut can be grilled over a hot, clean, oiled grate. Grill times vary with the grill and the steak’s thickness, so use the recipe’s thermometer target rather than treating skillet times as a grill schedule. Melt the butter with garlic and thyme in a small pan and spoon it over the steaks after grilling; do not put loose garlic or butter directly over open flames.

Storage and Reheating

Refrigerate cooked steak within 2 hours of cooking, sooner if the room is very warm. Store it in a shallow, airtight container with any remaining pan juices for 3 to 4 days. For the best texture, refrigerate the steak whole or in large pieces and slice only what you plan to eat. If you know you will have leftovers, keep the sauce separate when possible so the steak does not sit in a layer of butter.

To reheat, warm sliced steak gently in a covered skillet with a splash of water or stock over low heat, turning once it is warmed through. You can also microwave it in short bursts at reduced power, covered, checking between bursts to avoid drying it out. USDA guidance is to reheat leftovers to 165°F (74°C); check the thickest portion with a food thermometer. Leftover steak also works cold in a salad or sandwich if it has been kept refrigerated and is within the storage window. Discard steak left at room temperature for more than 2 hours.

Frequently Asked Questions

What cut is a New York strip steak?

A New York strip is a boneless steak cut from the short loin, usually with a strip of fat along one edge. It is also sold under names such as strip steak, top loin steak, or Kansas City strip, though a Kansas City cut may include a bone. Look for steaks with even thickness and some fine marbling; the exterior fat adds flavor as it browns.

Can I cook New York strip steak in a regular skillet?

Yes. A heavy cast-iron or stainless-steel skillet retains heat especially well, but a sturdy, oven-safe or stovetop skillet can work if it is large enough and can handle high heat. A thin nonstick pan is not ideal for this method because it may not develop the same strong sear and should not be heated empty over very high heat. Follow the cookware maker’s heat guidance.

How do I know when the steak is done?

Use an instant-read thermometer in the thickest part rather than judging by firmness, color, or a fixed number of minutes. For whole cuts of beef, the USDA FSIS safe minimum is 145°F (63°C) with a 3-minute rest. Thickness, starting temperature, pan material, and burner strength all affect timing, so check each steak separately.

Should I bring steak to room temperature before cooking?

No long counter rest is necessary for this recipe. Taking the steaks out while you measure the ingredients and heat the pan is fine, but do not leave raw meat at room temperature for more than 2 hours. Drying the surface, preheating the pan, and checking with a thermometer matter more than trying to warm the center on the counter.

Can I make this recipe without butter?

Yes. Use an extra teaspoon of neutral oil for the sear and finish with a drizzle of olive oil, or use a plant-based butter suitable for sautéing. The flavor will be less creamy and the pan juices will not have the same richness, but the steak can still brown well. Add fresh herbs after cooking if you want a more aromatic finish.

Why did my steak turn gray instead of developing a crust?

The pan may have been too cool, the steak surface may have been wet, or the skillet may have been crowded. Pat the meat dry, preheat the pan, and cook in batches if needed. Once the steak is in the pan, give the first side uninterrupted contact for several minutes; constant movement can prevent an even brown crust from forming.

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

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