Ultimate Beef New York Steak Recipe
This guide covers three foolproof methods—grilling, cast-iron searing, and the reverse sear—for cooking a steakhouse-quality New York strip steak at home.
Equipment
- Instant-read thermometer Essential for cooking to the correct temperature.
- Cast iron skillet For achieving a deep, even crust.
- Wire Rack Used for dry brining and the reverse sear method.
- Baking sheet To place under the wire rack.
- Grill Optional, for the grilling method.
Ingredients
For the Steak
- 1 New York strip steak at least 1.5 inches thick
- 1 tbsp Kosher salt or to taste
- 1 tsp Coarsely ground black pepper
- 1/2 tsp Granulated garlic powder
For the Cast-Iron Sear
- 1 tbsp High-smoke-point oil such as avocado or grapeseed oil
- 2 tbsp Unsalted butter
- 2 cloves Garlic crushed
- 1 sprig Fresh thyme or rosemary
Instructions
- Pat the steak completely dry with paper towels. Season generously on all sides with kosher salt.
- Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for at least 1 hour, or up to 24 hours, to dry brine.
- Just before cooking, season the steak with coarsely ground black pepper and granulated garlic powder, patting the seasonings firmly into the surface.
- Place a cast-iron skillet over high heat until it is extremely hot and just starting to smoke. Add the high-smoke-point oil.
- Carefully lay the steak in the pan and sear for 2-4 minutes per side without moving it, until a deep brown crust forms.
- Reduce the heat to medium. Add the butter, crushed garlic cloves, and fresh thyme or rosemary to the skillet.
- Tilt the pan and use a spoon to continuously baste the steak with the foaming butter for 1-2 minutes, until an instant-read thermometer inserted into the thickest part reads 125°F for medium-rare.
- Transfer the steak to a cutting board and let it rest for 10 minutes before slicing against the grain.
Notes
The key to a great sear is a dry surface. Dry brining the steak uncovered in the refrigerator for at least an hour draws out moisture and seasons the meat from within, ensuring a perfect crust.