Ron’s Recipes

New York Strip Steak

Name: New York Strip Steak
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Ingredients: 2 Tbsp olive oil (extra virgin); 12-16 oz New York Strip Steaks (2 6-8 ounce steaks); ½ Tbsp steak seasoning (see recipe, or use your favorite brand); 3 cloves garlic (peeled); 8 sprigs fresh thyme (rosemary and thyme are my preferred herbs with steak, sage and tarragon are good too); 1 Tbsp butter

2 servings

servings

5 minutes

active time

15 minutes

total time

Start Cooking

Ingredients

2 Tbsp olive oil (extra virgin)

12-16 oz New York Strip Steaks (2 6-8 ounce steaks)

½ Tbsp steak seasoning (see recipe, or use your favorite brand)

3 cloves garlic (peeled)

8 sprigs fresh thyme (rosemary and thyme are my preferred herbs with steak, sage and tarragon are good too)

1 Tbsp butter

Directions

Heat your medium to large skillet or frying pan with the 2 Tbsp olive oil over medium-high heat. As soon as it starts to smoke, it is ready to have the steaks added.

Season

While your skillet is heating, season both sides of your 12-16 oz New York Strip Steaks generously using homemade steak seasoning (½ Tbsp steak seasoning). Pat the seasoning into place, and do not rub it into the steak, as the seasoning can accumulate rather than being spread evenly. *Don't forget to season the fatty strip on the sides of your NY strip steak!

Sear

Place your seasoned NY strip steaks, 3 cloves garlic, and 8 sprigs fresh thyme in the hot skillet and allow the steak to cook, without moving it, for 3 minutes or until browned and caramelization has begun (which can't start as easily if you move the steak around). Your average 1-inch thick NY strip steak will take 3 minutes on each side for a medium rare steak.

Turn your steaks over and cook on the second side for 2 minutes, then add 1 Tbsp butter. Allow the butter to melt, then tip your pan toward you and spoon (or 'arroser') the butter over the steaks for the finishing touch that adds moisture and flavor back into your cooked steaks.

Temp

The steaks are done when both sides are browned, and they have an internal temperature of 135℉ (57℃).

Sides

I usually use tongs to sear the ribbon of fat on the steak edges before removing from the heat. Transfer your steaks to a plate or platter, then drizzle the pan juices along with the herbs and garlic to set on your steaks while they rest.

Rest

Use a square of aluminum foil to loosely 'tent' over your steaks while resting, then allow the steaks to rest for 5 minutes before serving.

Nutrition

Serving Size

Calories

569 kcal

Total Fat

46 g

Saturated Fat

16 g

Unsaturated Fat

Trans Fat

Cholesterol

151 mg

Sodium

141 mg

Total Carbohydrate

3 g

Dietary Fiber

1 g

Total Sugars

1 g

Protein

36 g