New York Strip Steak

Ingredients

• •2 pcs New York strip steak
• •2 pieces NY Strip steak
• •60 g Butter
• •1 lb Beef
• •1 teaspoon Salt
• •4 cloves Garlic
• •0.5 teaspoon Black pepper
• •6 sprigs Fresh thyme
• •3 sprigs Rosemary
• •3 sprigs Thyme
• •2 tablespoons Olive oil
• •2 sprigs Fresh rosemary
• •1 medium Onion
• •15 g Kosher salt
• •1 medium Shallot
• •1 piece Lemon

Instructions

1. 1

   Remove steaks from refrigerator 45-60 minutes before cooking. Pat completely dry with paper towels, then season generously with kosher salt on both sides, pressing gently to adhere.

   💡 Room temperature steaks cook more evenly. Dry surface = better sear.

2. 2

   Heat a cast-iron skillet over high heat until smoking. Add high smoke-point oil (avocado or grapeseed) and swirl to coat. Place steaks away from you to avoid splatter.

   💡 A properly heated pan creates the crust that locks in juices.

3. 3

   Sear without moving for 3-4 minutes per side for medium-rare (internal temp 130-135°F). For medium, cook 4-5 minutes (140°F). Use tongs to flip once.

   💡 Don't press down on the steak - it squeezes out precious juices.

4. 4

   Add butter, minced garlic, rosemary, and thyme to the pan. Baste continuously for 1-2 minutes, spooning the butter over the steaks. Remove when internal temp reaches desired doneness.

   💡 Basting adds flavor and keeps the steak juicy.

5. 5

   Transfer to a warm plate, spooning any pan juices over the top. Cover loosely with foil and rest for 8-10 minutes.

   💡 Resting allows juices that were driven to the center to redistribute.

6. 6

   Slice against the grain into 1/4-inch thick pieces. Serve immediately with pan drippings.

   💡 Slicing against the grain breaks the muscle fibers for a tender bite.