New York Cut Steak

1. Prep the steak. If you have time, take the steaks out of the fridge about 20 to 30 minutes before cooking. Pat them very dry with paper towels.

   Seasoning timing: For the best crust on a weeknight timeline, season with kosher salt and black pepper right before the steaks go into the pan. (If you want the deluxe version, dry brine with salt 45 minutes to 24 hours ahead, then pat dry again before cooking.)

2. Preheat the skillet. Place a cast iron or heavy stainless steel skillet over medium-high heat for 3 to 5 minutes. You want it very hot, usually when a drop of water skitters across the surface and the pan is just starting to smoke lightly.

   Steak searing gets smoky. Turn on the fan and crack a window if you can.

3. Sear. Add the oil and swirl to coat. Lay the steaks in the pan and do not move them for 2 to 3 minutes, until a deep brown crust forms. Flip and sear the second side for 2 to 3 minutes.

   

4. Butter baste. Reduce heat to medium. Add the butter, smashed garlic, and rosemary or thyme. When the butter melts and foams, tilt the pan slightly and spoon the butter over the steaks repeatedly for 1 to 3 minutes.

   Adjust the heat as needed so the butter stays foamy, not smoking. If the garlic or herbs look like they are getting too dark, scoot them to the side of the pan.

5. Check temperature. Use an instant-read thermometer in the thickest part. For medium-rare, pull at 125 to 130°F (it will rise as it rests). If it is not there yet, keep basting and flip every 30 to 60 seconds until you hit your target.

6. Rest. Move steaks to a cutting board and rest for 5 to 10 minutes. Spoon a little of the garlic herb butter over the top.

7. Slice and serve. Slice against the grain. Finish with flaky salt if you want that final “okay wow” moment.

   

Practical Tips and Variations

• Pick a good steak: Look for nice marbling and an even thickness. Choice works great, Prime is a treat. Trim any thick, hard outer fat if needed, but leave the normal fat cap because it is flavor.
• Thickness matters: Aim for 1 to 1 1/2 inches. Thin steaks cook too fast to build a proper crust without overcooking.
• Do not fear the fat cap: If your strip has a thick fat edge, stand the steak on its side with tongs for 20 to 30 seconds to render and crisp it.
• Skip nonstick: High-heat steak searing is not the moment for nonstick. Cast iron or stainless gives you the best crust.
• Want a peppery crust? Add an extra 1/2 teaspoon black pepper after cooking, right before slicing. It stays punchy instead of tasting burnt.
• Oven finish option: If your steak is very thick, sear both sides then transfer the skillet to a 400°F oven for 3 to 6 minutes, checking temp. Add butter and herbs when it comes back to the stovetop.
• Flavor swap: Replace rosemary with thyme, or add a pinch of smoked paprika to the seasoning for a subtle campfire vibe.
• Make it a sauce: After the steak rests, squeeze in a little lemon juice to the pan drippings and whisk. Instant tangy pan sauce.
• Splatter control: If your stove is taking friendly fire, use a splatter screen or a slightly larger skillet.