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new york strip steak

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Juicy and tasty New York Strip Steaks seared in a cast iron skillet and braised with a quick and easy garlic herb butter.

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yield 4 serving(s)
prep time 5 Min
cook time 10 Min
method Stove Top

Ingredients For new york strip steak

  • GARLIC HERB BUTTER
  • 1/2 c
    butter softened
  • 3 clove
    garlic minced
  • 1/2 tsp
    salt
  • 1/2 tsp
    fresh ground black pepper
  • 1 tsp
    dried marjoram
  • 1 tsp
    fresh thyme leaves
  • 1 tsp
    chopped fresh rosemary steaks
  • STEAKS
  • 4
    new york strip steaks (8-10 ounce)
  • salt and pepper
  • 1 1/2 Tbsp
    vegetable oil

How To Make new york strip steak

  • 1
    Take the steaks out of fridge and let them warm to room temperature for about 30 minutes.
  • 2
    Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.
  • 3
    Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until shimmering and almost smoking. Add the steak and let it cook undisturbed for 3 minutes. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy.
  • 4
    Remove the skillet from the heat and add a a heaping tablespoon of the herb butter to each steak and let it melt. Cover the skillet loosely with aluminum foil. Use the drippings to baste the steaks for about 10 minutes. Then top each steak with another tablespoon of the compound butter and serve.
  • 5
    NOTES Remove the steaks from the refrigerator about 30 minutes prior to cooking. A cast iron skillet really works well for this recipe. It is a heavy skillet that holds heat well allowing the steaks to cook evenly. Because the juices aren’t flowing through a grate like on a grill they are searing in their own juices resulting in a seriously delicious steak. The compound butter can be prepared up to five days in advance and stored in an airtight container in the fridge. Fresh herbs are best but dried herbs are better than no herbs. Use an instant read meat thermometer for the best accuracy in cooking steak to your desired doneness. This recipe is for 4 steaks so unless you have 2 cast iron skillets or a cast iron griddle you will need to cook in 2 batches. Or you can simply halve the recipe and just prepare 2 steaks. Always rest steaks for 8-10 minutes. This a great time to loosely tent the steaks and baste with the herb butter. Store leftovers in an airtight container in the fridge for up 3 days.
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