How To Cook The BEST New York Strip Steak | Step By Step | Cooking Is Easy

New York strip steak

🥗Healthier: sirloin steak

💰Cheaper: flank steak

Sirloin is leaner, while flank provides a more budget-friendly option.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats, while margarine is often less expensive.

Pat the New York strip steak dry with a paper towel to remove moisture.

Season one side of the steak generously with coarse kosher salt, black pepper, and garlic powder.

Rub the seasoning into the steak and repeat on the other side.

Mop up any remaining seasonings on the cutting board and rub them into the steak.

Heat a 12-inch cast iron skillet over medium to high heat and add olive oil, swirling to coat the pan.

Sear the fat cap of the steak fat side down until golden brown to render the fat.

Flip the steak to lay it flat and pat it down for an even sear, ensuring it doesn't steam.

Check the internal temperature of the steak, aiming for about 125°F.

When the temperature is around 116°F, add 1 tablespoon of butter to the pan and begin basting the steak with the melted butter.

Tilt the pan to let the butter pool on one side and spoon it over the steak, repeating this process 5-10 times.

Remove the steak from the heat and spoon some of the butter from the pan over it for extra flavor.

Cover the steak with aluminum foil and let it rest for about 10 minutes before slicing.

Slice the steak to reveal a medium-rare pink center.

Cooking Techniques

Equipment Needed

Spice Level: