new york strip

The only technique you need for exceptional grilled steaks: Let them rest after seasoning, and cook them over a two-zone fire.

The Food Lab's Perfect Grilled Steaks Recipe

salt and black pepper

Season steaks liberally with salt. Set on a plate and let rest for at least 40 minutes or up to 4 days. If resting longer than 40 minutes, transfer to a wire rack set in a rimmed baking sheet and refrigerate, uncovered, until ready to cook.

Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Season steak with pepper and place on cooler side of grill. Cover and cook, with all vents open, flipping and taking temperature every few minutes, until steaks register 105°F (41°C) for medium-rare or 115°F (46°C) for medium on an instant-read thermometer, 10 to 15 minutes total.

Transfer steaks to hot side of grill and cook, flipping frequently, until a deep char has developed and internal temperature registers 125°F (52°C) for medium-rare or 135°F (57°C) for medium, about 2 minutes total. Transfer steaks to a cutting board and allow to rest for at least 5 minutes and up to 10. Carve and serve immediately.

This New York strip steak is seared steak that&#x27;s cooked to golden brown, then topped with a garlic and herb butter. An easy dinner recipe that tastes like it came from a steakhouse, but can be made in the comfort of your own home.

New York Strip Steak with Garlic Butter

New York strip steaks (8-10 ounces each)

salt and pepper

butter

garlic

thyme

Let the steaks sit at room temperature for 20 minutes.

Preheat the oven to 450 degrees F. Season the steaks on both sides with salt and pepper to taste.

Heat a heavy pan such as a cast iron skillet over high heat.

Add the oil to the pan. Place the strip steaks in the pan in a single layer.

Cook for 3-4 minutes per side or until deep golden brown.

Add the butter to the pan. After the butter has melted, add the garlic cloves and thyme sprigs to the pan. Stir to combine.

Spoon the butter mixture over the steaks. Insert a probe thermometer into the thickest part of one of the steaks.

Place the meat in the oven and bake for 5-7 minutes or until the thermometer registers 140 degrees F for a medium steak.

Remove the pan from the oven. Let the steak rest for 5 minutes. Spoon the pan drippings over the steak, then slice and serve immediately.

https://content.jwplatform.com/videos/KP9wv72K.mp4

This New York strip steak is seared steak that's cooked to golden brown, then topped with a garlic and herb butter. An easy dinner recipe that tastes like it came from a steakhouse, but can be made in the comfort of your own home.

New York Strip Steak

This classic Steak and Eggs at home is such a quick, easy, and hearty brunch meal or breakfast-for-dinner dish using New York strip steaks and sunny side up eggs.

Steak And Eggs, Diner-Style

(2 inch thick) New York strip steaks, patted dry

grapeseed oil

Salt and Freshly Cracked Pepper,

eggs

Kosher salt and Pepper,

Smoked Paprika, Garlic Powder, to taste (optional)

Steak and Eggs, Diner-Style

New York Strip Steak is a one of the best beef steaks that&#039;s flavorful, tender with a slight chew. This recipe uses simple seasonings and optional garlic butter flavors for pure steak perfection!

Pan Seared New York Strip Steak

(about 1 inch thick (1 1/2-2 pounds)*)

oil oil

salt

black pepper (freshly ground)

garlic (minced (2 teaspoons))

unsalted butter ()

thyme (or rosemary)

Remove steaks from the fridge 30-60 minutes ahead of time to approach room temperature for even cooking.

When you&#039;re ready to cook, pat the steaks dry with paper towel to remove excess moisture.

Rub the steaks on all sides with 1 tablespoon oil. Then season both sides with salt and pepper.

Place a large cast iron skillet on medium-high heat. Turn on your ventilation/exhaust fan and wait 4-5 minutes until the pan is very hot.

Add the remaining 1 tablespoon oil to the pan and swirl to coat. Then carefully place the steaks in the hot skillet using kitchen tongs.

Sear for 3 minutes undisturbed to form a nice crust.

Flip the steak using tongs and sear 3 minutes more. Use the tongs to press the edges of the steak against the pan to render the fat.

Towards the end, add the optional garlic, butter and herbs to the pan, spooning the juices on top to baste the meat. Check doneness by inserting an instant-read thermometer into the middle of the steak: 120°F is rare, 130°F is medium-rare, 140°F is medium and 150-160°F is medium-well to well-done.**

Once the steaks have reached your desired doneness, remove to a plate or carving board. Cover with aluminum foil and rest for 5 minutes to let the juices redistribute through the meat.

Slice against the grain to serve.

There’s just something about steak and pasta that feels like a special kind of comfort. This recipe was a total hit in our house—New York strip steak seared in butter, garlic, and herbs, then layered over the creamiest garlic mushroom pasta you’ve ever had. It’s cozy, flavorful, and perfect for family dinner nights when you want to treat everyone to something a little extra, without a ton of fuss. I love how the pasta soaks up all that rich, savory flavor from the steak juices—it’s just chef’s kiss. And with fresh spinach, shallots, and a silky Pecorino cream sauce, it feels fancy but still familiar. My favorite part? Watching everyone go quiet at the dinner table after the first bite (you know it’s good when that happens!). Whether you’re making this for Sunday dinner or a midweek pick-me-up, I promise—your people are going to love it.

Steak Pasta One Pot

fusilli pasta

New York strip steaks

shallot (sliced)

butter + 1 tbsp butter (divided)

olive oil

heavy cream

chicken stock

oz sliced white mushrooms

baby spinach

parsley

pasta water

pecorino romano

tomato paste

tbsp flour

tsp Montreal seasoning

tsp Italian herb seasoning

garlic powder

onion powder

paprika

Season your steaks on both sides with Italian herb and Montreal seasoning.

In a pan sear both the steaks on the fat cap side first, then sear on each side for 5 minutes. While the steak is searing add in 1/2 a stick of butter and baste the steak with the butter while it's cooking.

Bring a pot of water to bowl, salt your water, add in the pasta, and cook until al dente.

Once steak is seared on both sides, add in shallots, garlic, mushrooms, olive oil, and sauté until mushrooms are golden brown. Then add in tomato paste and brown it for about 3 minutes.

Deglaze pan with chicken stock. Add spinach, garlic powder, onion powder, paprika, and saute together for a few minutes. Then add in the heavy cream and pasta water.

To make the flour paste to thicken the sauce, add equal parts flour and butter (1 tbsp of each) to a bowl and mash it together, once it becomes a paste add it to your sauce and whisk it continuously for 2-3 minutes. Then add in grated Pecorino Romano, lower the heat, and whisk it together.

Stir the cooked pasta into the sauce and top with fresh parsley. Pour the steak juices into the pasta. Slice the steak and place it on top of the pasta. Enjoy!!!!

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The Food Lab's Perfect Grilled Stea...

New York Strip Steak with Garlic Bu...

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Pan Seared New York Strip Steak

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Top 5 new york strip recipes from across the web

The most viewed new york strip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Food Lab's Perfect Grilled Stea...

New York Strip Steak with Garlic Bu...

Steak And Eggs, Diner-Style

Pan Seared New York Strip Steak

Steak Pasta One Pot

The most viewed new york strip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine