Pan-Seared New York Strip Steak

Step 1

Remove the steaks from the refrigerator and place them on a cutting board. Let them sit uncovered at room temperature for 15 minutes so they cook evenly throughout.

Step 2

Pat both sides and edges of each steak dry using paper towels, rubbing firmly to remove all surface moisture. This helps the crust brown better.

Step 3

Sprinkle 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper evenly over both sides of each steak, pressing gently so the seasoning sticks.

Step 4

Place a 12-inch cast iron skillet or heavy-bottomed stainless steel skillet over medium-high heat and wait for 2 minutes until the pan is very hot — you should see wisps of smoke.

Step 5

Pour 2 tablespoons of oil into the hot skillet and tilt the pan to coat the bottom evenly. It should shimmer and slide quickly when you move the pan.

Step 6

Lay both steaks flat in the skillet away from you to avoid oil splatters. Do not move them for 3 minutes so a golden-brown crust forms on the bottom.

Step 7

Flip each steak using tongs and cook the second side for another 3 minutes until that side is also golden brown and the edges look dark and caramelized.

Step 8

Add 2 tablespoons of butter, 4 thyme sprigs, and 3 smashed garlic cloves to the skillet, pouring them into the empty spaces next to the steaks.

Step 9

Tilt the skillet so the melted butter pools at one end, then use a basting spoon to scoop the hot butter and drizzle it over the top of each steak repeatedly for 2 minutes, basting constantly.

Step 10

Remove the skillet from heat and insert an instant-read meat thermometer into the thickest part of each steak, not touching bone. For medium-rare, read 130°F; for medium, read 135°F.

Step 11

Transfer the steaks to a cutting board using tongs. Let them rest uncovered for 5 minutes so juices redistribute and the meat stays tender when you cut into it.

Step 12

Transfer each steak to a dinner plate. Spoon the pan butter, garlic, and thyme from the skillet over the top of each steak and serve immediately while hot.