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Crispy on the outside, tender and juicy on the inside—this steak is pure perfection. Whether grilled or pan-seared, it’s a restaurant-quality meal made right in your kitchen!

How to Cook the Perfect New York Strip Steak

This guide will help you cook the perfect New York Strip Steak with a crispy seared crust and juicy, tender interior. Whether pan-seared, grilled, or oven-finished, follow these steps for a steakhouse-quality result.
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Cuisine: American
Temps de préparation: 10 minutes
Temps de cuisson: 10 minutes
Resting Time: 5 minutes
Temps total: 25 minutes
Servings: 2 Servings
Calories: 450kcal
Author: Hervé
Cost: $15-25

Equipment

  • Cast iron skillet or heavy pan For searing the steak
  • Tongs For flipping the steak
  • Instant-read thermometer For checking doneness
  • Cutting board For resting the steak
  • Knife For slicing the steak

Ingrédients

  • 2 8-10 oz New York strip steaks 1-1.5 inches thick
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper freshly ground
  • 2 tbsp butter for basting
  • 2 cloves garlic smashed
  • 2 sprigs fresh thyme or rosemary optional, for flavor

Instructions

Prepare the Steak

  • Remove the steak from the refrigerator 30 minutes before cooking to bring it to room temperature.
  • Pat the steak dry with paper towels to remove excess moisture.
  • Rub both sides with olive oil, then season generously with salt and black pepper.

Sear the Steak

  • Heat a cast iron skillet over high heat until very hot.
  • Place the steak in the skillet and let it sear without moving for 3-4 minutes until a golden crust forms.
  • Flip the steak and cook for another 3-4 minutes.

Baste the Steak

  • Reduce heat to medium-low, add butter, garlic, and fresh herbs to the pan.
  • Tilt the pan slightly and use a spoon to baste the steak with the melted butter for 1-2 minutes.

Check Doneness

  • Use an instant-read thermometer to check doneness: 125°F (rare), 135°F (medium-rare), 145°F (medium), 155°F (medium-well).

Rest and Serve

  • Transfer the steak to a cutting board and let it rest for 5 minutes before slicing.
  • Slice against the grain and serve immediately.

Nutrition

Calories: 450kcal | Protéines: 50g | Fat: 25g | Lipides saturés: 10g | Choléstérol: 120mg | Sodium: 450mg | Potassium: 400mg | Vitamine A: 100IU | Calcium: 30mg | Fer: 3mg
Apports nutritionnels
How to Cook the Perfect New York Strip Steak
Quantité par portion
Calories 450 Calories des lipides 225
% des apports journaliers*
Fat 25g38%
Lipides saturés 10g63%
Choléstérol 120mg40%
Sodium 450mg20%
Potassium 400mg11%
Protéines 50g100%
Vitamine A 100IU2%
Calcium 30mg3%
Fer 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.