This New York strip steak is seared steak that’s cooked to golden brown, then topped with a garlic and herb butter. An easy dinner recipe that tastes like it came from a steakhouse, but can be made in the comfort of your own home.
What is New York Strip Steak?
A strip steak comes from the short loin of a cow. This is a cut of meat that is not in heavy use by the cow, which means that it is particularly tender. A strip steak that’s boneless is referred to as a New York strip steak. I find that this type of steak is not particularly expensive, but is full of flavor.
How do you cook New York Strip Steak?
Let your steak sit out for about 20 minutes to come to room temperature, then season it generously on both sides with salt and pepper. Sear the steak in a little oil in a very hot pan. Once the meat is golden brown on all sides, melt a few tablespoons of butter in the pan. Add garlic cloves and fresh thyme sprigs, then spoon the melted butter over the steak. Place the strip steak in the oven, then bake it to your desired temperature. After the meat is done, let it rest for 5 minutes, then spoon the pan juices over the top, slice and enjoy.
Tips for the perfect New York Strip
- I recommend using a heavy pan such as a cast iron or an enameled pan to get a nice crust on your steak.
- While I really like the flavor of the garlic and the thyme with the meat, you can use other herbs such as rosemary, sage, or add a sprinkle of fresh parsley or basil at the end of the cooking time.
- I recommend serving your steak immediately. Store any leftovers in the refrigerator for up to 3 days. You can reheat your meat on the stove top or in the microwave, just be careful not to overcook it.
- It’s best to use a neutral flavored oil with a high smoke point to get a nice crust on your meat. I typically use canola oil, but other good options include corn oil, grapeseed oil, safflower oil and peanut oil.
- Pair your steak with a variety of side dishes for a memorable meal. I like to serve my filet with crockpot mashed potatoes and roasted green beans.
The best way to gauge when your New York strip steak is done is to use a digital probe thermometer. You can insert the thermometer into the thickest part of your steak. I personally like to cook my steaks to medium. I don’t recommend cooking your meat over 150 degrees F as it will be more likely to be tough or dry.
Keep in mind that the cooked strip steaks should rest for at least 5 minutes before you cut into them. It is best to take the meat off the heat a few degrees before you reach your desired temperature, as the steaks will continue to cook as they rest.
- Rare: 130 degrees F
- Medium Rare: 135 degrees F
- For Medium: 145 degrees F
- Medium Well: 150 degrees F
- Well Done: 160 degrees F
I love that this recipe is easy enough for a busy weeknight, yet elegant enough to serve to company!
More ways to enjoy steak
- Steak Tacos
- The Best Steak Marinade
- Philly Cheesesteak Egg Rolls
- Garlic Butter Steak Bites
- Steak Kabobs
New York Strip Steak Video
New York Strip Steak with Garlic Butter
- 4 New York strip steaks 8-10 ounces each
- 1 1/2 tablespoons neutral flavored oil such as corn oil, safflower oil, canola oil, grapeseed oil or peanut oil
- salt and pepper to taste
- 4 tablespoons butter
- 4 garlic cloves smashed
- 5 sprigs fresh thyme
- Let the steaks sit at room temperature for 20 minutes.
- Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.
- Heat a heavy pan such as a cast iron skillet over high heat.
- Add the oil to the pan. Place the strip steaks in the pan in a single layer.
- Cook for 3-4 minutes per side or until deep golden brown.
- Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.
- Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.
- Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.
- Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.