New York Strip Steak

Prep Steps

• 2 cloves garlic (optional) with the side of a knife {do:smash}

Season the Steak

Option: Classic Pan Sear {id:method.pan}

For steaks 1 to 1 1/4 inches thick. Fast, with a classic steakhouse crust.

Pat completely dry with paper towels...

• 2 NY strip steaks, 10–12 oz each, about 1 inch thick

Season generously on all sides, including the edges, with...

• 1 1/2 tsp [kosher salt]{tip:We test with Morton kosher salt. Using table salt? Use about 3/4 as much. Diamond Crystal? Use about 1 1/2 times as much.}
• 1 tsp fresh ground black pepper

Let the steaks sit on the counter while you heat the skillet.

Option: Reverse Sear {id:method.reverse, cooktime:+40}

For thick steaks, 1 1/2 inches or more. Edge-to-edge pink and nearly foolproof.

Set the oven to 275°F and set a wire rack inside a rimmed baking sheet.

Pat completely dry with paper towels...

• 1 NY strip steak, 20–24 oz, 1 1/2 to 2 inches thick

Season generously on all sides, including the edges, with...

• 1 1/2 tsp kosher salt
• 1 tsp fresh ground black pepper

Set the steak on the rack.

Note: For an even better crust, season the steak and leave it uncovered on the rack in the fridge overnight. The surface dries out and browns faster.

Slow-Roast in the Oven {for:method.reverse}

Roast on the middle rack, checking the thickest part with an instant-read thermometer starting at 35 minutes. It usually takes 45–60 minutes. Pull the steak from the oven at:

• Rare: 105–110°F
• Medium Rare: 115–120°F
• Medium: 125–130°F
• Medium Well: 135–140°F

Set the steak on a plate while the skillet heats. It's fine to sit for up to 15 minutes.

Sear in Cast Iron

Heat a heavy cast iron skillet over high heat until it just starts to smoke, 3–5 minutes, then add...

• 1 tbsp vegetable oil

{for:method.pan} Lay the steaks in the skillet and sear undisturbed until a deep golden-brown crust forms, 3–4 minutes. Flip and cook another 3–4 minutes, then check with an instant-read thermometer. Pull the steaks from the skillet at:

• Rare: 115–120°F
• Medium Rare: 125–130°F
• Medium: 135–140°F
• Medium Well: 145–150°F

{for:method.reverse} Lay the steak in the skillet and sear just until deeply browned, 45–60 seconds per side. Hold it on its side with tongs to brown the fat cap and edges too. The inside is already cooked, so this is only about the crust.

For extra flavor, in the last minute of searing lower the heat to medium and add...

• 2 tbsp butter (optional)
• 2 cloves garlic, smashed (optional)
• 3 sprigs fresh thyme (optional)

Tilt the skillet and spoon the foaming butter over the steak again and again.

Note: An instant-read thermometer is the only reliable way to hit your doneness, especially with a thick steak. Cooking times are just a guide.

Rest & Slice

{for:method.pan} Move the steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes. They'll climb about 5 degrees while the juices settle back through the meat.

{for:method.reverse} Move the steak to a cutting board and rest about 5 minutes. A reverse-seared steak barely rises in temperature, so it doesn't need a long rest.

After resting, the steak lands at:

• Rare: 120–125°F
• Medium Rare: 130–135°F
• Medium: 140–145°F
• Medium Well: 150–155°F

Slice against the grain and serve, spooning any butter left in the skillet over the top. Goes great with mashed potatoes.