There’s something incredibly satisfying about cooking a good steak in your own kitchen. The first time I made New York strip at home, I remember being nervous—it felt like steakhouse-level food that should be left to the pros. But once I learned how quick it actually is to sear a steak in a hot pan and finish it with a swirl of butter, I never looked back.
New York strip is one of my favorite cuts because it has that perfect balance of tenderness and bold flavor. It’s a little more forgiving than filet mignon and a little less fatty than ribeye. Paired with garlic butter, it feels indulgent and elegant, but in reality, it’s just a weeknight dinner that cooks up in less than 20 minutes.
What Makes New York Strip Steak Special
The strip steak comes from the short loin, which isn’t a heavily used muscle, so it stays nice and tender. A boneless strip steak is what we often call a “New York strip.” It has a firm bite but plenty of marbling to keep it juicy and flavorful.
I like this cut because it’s easy to find, not as pricey as some other premium cuts, and it always delivers a rich, beefy taste that pairs beautifully with simple seasonings. You don’t need much—salt, pepper, and a hot pan do most of the work.
How I Cook It (Step by Step)
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Bring Steak to Room Temp – I set the steaks out for about 20 minutes. This helps them cook more evenly.
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Season Well – Just salt and pepper, but don’t be shy. A generous seasoning is key to a good crust.
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Sear in a Heavy Pan – A cast iron skillet is my go-to. I heat it until it’s smoking hot, add a splash of neutral oil, and lay the steak in. That first sizzle is one of my favorite kitchen sounds.
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Butter, Garlic, Herbs – Once the steak is browned on both sides, I toss in butter, smashed garlic cloves, and thyme. Then I tilt the pan and spoon that melted garlic-herb butter over the meat.
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Finish in the Oven – Just a few minutes in the oven takes it to the perfect doneness. I always use a meat thermometer to check—I like mine medium (around 145°F).
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Rest Before Slicing – The hardest part! I let the steak sit for about 5 minutes so the juices settle back in. Then I slice against the grain and drizzle over the buttery pan juices.
Tips From My Kitchen
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Use the Right Pan – Cast iron or any heavy-bottomed skillet helps create that gorgeous sear.
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Don’t Overcrowd – If I’m cooking more than two steaks, I do them in batches so they get that proper crust instead of steaming.
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Switch Up the Herbs – Thyme is classic, but rosemary, sage, or even a sprinkle of fresh parsley at the end all work beautifully.
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Choose the Right Oil – I stick to oils with high smoke points like canola, grapeseed, or peanut oil. Olive oil tends to burn too quickly at the high heat needed for steak.
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Take It Off Early – I remove my steak a few degrees before the target temp because it keeps cooking as it rests.
Steak Temperatures
I always keep a digital thermometer handy—it takes out the guesswork:
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Rare: 130°F
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Medium Rare: 135°F
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Medium: 145°F
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Medium Well: 150°F
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Well Done: 160°F
Personally, I love medium. It’s juicy with a little pink in the middle. Beyond 150°F, it tends to dry out, so I try not to go further.
What to Serve With It
Steak night always feels like an event, so I like to build a plate that balances richness with freshness. A few of my favorites:
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Mashed Potatoes – Creamy and perfect for catching the garlic butter sauce.
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Roasted Vegetables – Green beans, asparagus, or brussels sprouts with a little olive oil and salt.
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Crisp Salad – Something light with a tangy vinaigrette to cut through the richness.
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Bread – A slice of crusty baguette for wiping up the pan juices.
Storing and Reheating Leftovers
If you happen to have leftovers (rare in my house), I keep them in the fridge for up to three days. To reheat, I slice the steak and warm it gently in a skillet over low heat with a splash of broth or butter to keep it moist. The microwave works in a pinch, but it can overcook the meat, so I try to avoid it.
New York Strip Steak with Garlic Butter
Juicy, tender New York strip steaks seared to perfection and finished with a rich garlic-herb butter—this recipe brings classic steakhouse flavor straight to your kitchen.
Ingredients
- 4 New York strip steaks (8–10 oz each)
- 1 ½ tablespoons neutral oil (such as canola, grapeseed, or peanut oil)
- 4 tablespoons unsalted butter
- 4 garlic cloves, smashed
- 5 sprigs fresh thyme
- Kosher salt & freshly ground black pepper, to taste
Instructions
- Take the steaks out of the fridge about 20 minutes before cooking so they come closer to room temperature. Preheat the oven to 450°F and season both sides of the steaks generously with salt and pepper.
- Heat a heavy skillet (cast iron works best) over high heat. Add the oil, then place the steaks in the hot pan in a single layer. Sear for 3–4 minutes per side, until deeply browned.
- Drop in the butter and, once melted, stir in the garlic cloves and thyme. Tilt the pan slightly and spoon the flavorful butter over the steaks as they cook.
- Insert a meat thermometer into the thickest part of one steak, then transfer the pan to the oven. Cook for about 5–7 minutes, or until the internal temperature reaches 140°F for medium.
- Remove the skillet from the oven and let the steaks rest for 5 minutes. Just before serving, spoon the buttery pan juices over the steaks. Slice against the grain and enjoy immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 417Total Fat 36gSaturated Fat 15gTrans Fat 0gUnsaturated Fat 17gCholesterol 98mgSodium 130mgCarbohydrates 1gFiber 0gSugar 0gProtein 22g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Cooking New York strip steak at home taught me that you don’t need a fancy steakhouse to enjoy a perfectly cooked steak. With a hot pan, a little patience, and a knob of butter, you can make a restaurant-worthy dinner in your own kitchen. It’s my go-to recipe when I want something both comforting and impressive, whether it’s just for myself or a table full of guests.
