Best NY Strip Steak Recipe

Do you have the Best NY Strip Steak Recipe in your back pocket? I bet that you don’t. So stick around, because I’m about to show you how to take your steak from good to absolutely mouthwatering with this simple yet amazing recipe! In this guide, I’ll cover the best way to season and prep your NY strip steak, cooking methods that’ll give you that perfect sear and a juicy, tender inside, and expert tips to ensure your steak is cooked just right, every single time. Let’s get started and make the Best NY Strip Steak you’ve ever tasted!

Step-by-Step Cooking Process for the Best NY Strip Steak

1. Choose Your Steak

• Look for a New York Strip steak with visible marbling for juiciness and flavor.

• Aim for a steak 1–1.5 inches thick for even cooking.

2. Prepare Your Steak

• Generously season both sides with salt and pepper.

• For best results, dry brine:

  • Place the seasoned steak on a rack in the fridge for at least 1 hour (overnight if possible).

  • This helps the salt penetrate the meat, enhancing flavor and tenderness.

• Optional: Add a rub of garlic or a sprinkle of fresh herbs like rosemary or thyme for extra flavor.

3. Preheat Your Cooking Equipment

• Grill: Heat to 450°F for a smoky, charred flavor.

• Pan (preferred method):

  • Use a cast-iron skillet for even heat distribution.

  • Preheat the pan on medium-high heat until it’s hot enough to create a good sear.

• Reverse Searing (for thicker steaks):

  • Preheat the oven to 275°F.

4. Cook the Steak

Option 1: Grilling

1. Place the steak on the grill.

2. Sear for 3–5 minutes on one side, then flip.

3. Repeat for the other side until a crispy crust forms.

4. Use a meat thermometer to monitor the internal temperature (see Step 5 for temps).

Option 2: Pan Searing

1. Add the steak to the hot pan without overcrowding.

2. Sear for about 3 minutes on one side without moving it.

3. Flip the steak and sear for another 3 minutes.

4. For extra flavor, add butter, crushed garlic, and fresh herbs to the pan.

5. Spoon the melted butter over the steak as it cooks (butter basting).

Option 3: Reverse Searing (for thick steaks)

1. Place the steak on a baking rack in the oven.

2. Cook until the internal temperature is about 90% of your target (e.g., 120°F for medium-rare).

3. Finish with a quick sear in a hot pan (1–2 minutes per side) to develop a crust.

5. Check Doneness

• Use a meat thermometer for precise cooking:

  • Medium-rare: 130°F

  • Medium: 140°F

  • Medium-well: 150°F

  • Well-done: 160°F+

• Remove the steak from heat when it reaches 5°F below your target temperature (it will continue cooking as it rests).

6. Rest the Steak

• Rest the steak on a cutting board for 5–10 minutes to allow juices to redistribute.

• Optional: Place a sprig of rosemary or thyme on top during resting for infused flavor.

7. Slice and Serve

• Slice the steak against the grain to keep it tender.

• Arrange slices on a plate in a fan shape.

• Drizzle natural juices or melted butter over the steak for added flavor.