New York Strip Steak With Garlic Butter
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This New York strip steak recipe is the easiest, most delicious way to enjoy a fancy steakhouse dinner at home. Pan-seared to perfection in a hot skillet, then finished with a spoonful of garlicky, herb-packed butter that melts right into every juicy bite. Think crisp edges, tender center, and mouthwatering flavors in one low-carb, high-protein dish that’s as easy to make as it is to love.
Let’s raise the steaks – literally. Who doesn’t love a good steak for dinner? I know I do, that’s why I made sure I learned the basics of cooking it – from knowing the correct steak temperature to tenderizing steaks.
This New York strip steak is among my favorites to make because it’s unbelievably easy – just a few ingredients and one pan and you get a restaurant-worthy dish. Are you ready to meat your new favorite dinner?
Table of Contents (click to view)
Why You’ll Love This Recipe
- Fast and simple: Just season, cook, and add the aromatics. This steak dinner is ready in under 30 minutes!
- Affordable: Get that rich, steakhouse flavor without leaving your kitchen – or paying restaurant prices.
- No grill? No problem. A trusty skillet is all you need to get that crave-worthy crust and juicy interior.
- Easy cleanup: Everything cooks in one pan, so cleanup is quick and hassle-free.
- Diet-friendly: Naturally fits into keto, low-carb, or high-protein diets without any tweaks.
- Versatile: Works for casual dinners or upscale meals – keep it cozy or dress it up the way you like it.
How to Make New York Strip Steak
Making the perfect New York strip steak at home takes just about 20 minutes from start to finish. You’ll season the steak simply, sear it in a hot skillet until a golden crust forms, and finish it with a spoonful of rich garlic herb butter. This quick, high-heat method locks in all the juices and flavor for a tender, restaurant-quality result.
Scroll to the bottom of this post for a printable recipe card with a full list of ingredients, measurements, and step-by-step instructions.
Ingredients You Need
- New York strip steaks
- Olive oil: To sear the steaks and prevent them from sticking to the pan.
- Salt and black pepper
- Garlic powder
- Butter, garlic cloves, and thyme: For making the garlic herb butter that gives the steaks flavor and a gorgeous crust. Use fresh thyme sprigs for better flavor release.
Step-By-Step Instructions
Ready to master the perfect New York strip steak at home? Prep for just 5 minutes, cook for 10, and rest for 5 then dinner is ready.
These easy, step-by-step instructions will walk you through the process – from seasoning to searing to that final, buttery finish – so you get tender and juicy meat every time.
Step 1: Season the steaks
Pat the steaks dry with a paper towel to remove excess moisture. Season both sides evenly with salt, pepper, and garlic powder.
Step 2: Cook
Heat a large well seasoned cast iron skillet or heavy-bottomed pan over high heat for 3 to 4 minutes until very hot. Add olive oil and swirl to coat the pan.
Reduce the heat to medium-high and carefully place the steaks in the hot skillet. Sear for 3 minutes without moving until a crust forms. Flip the steaks and cook for another 3 to 4 minutes for medium-rare or adjust for your desired doneness.
Step 3: Add the aromatics
After flipping, add butter, garlic, and thyme to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter over the steaks for 1 to 2 minutes to enhance flavor.
Step 4: Rest and serve
Transfer the steaks to a cutting board and let them rest for 5 minutes before serving.
Substitutions
This recipe keeps things simple, but that doesn’t mean you can’t make it your own! Whether you’re using what’s already in your kitchen or swapping ingredients to match your diet or preference, here are some easy substitutions to try.
- New York strip steaks: This recipe requires New York steaks, but in a pinch, you can use ribeye or sirloin, which is leaner and more budget-friendly.
- Olive oil: Replace with avocado oil or ghee.
- Butter, garlic cloves, and thyme: Substitute butter with ghee or dairy-free butter alternatives, garlic cloves with shallots or garlic paste, and thyme with rosemary or parsley. You can also use 2 to 2 1⁄2 tablespoons of compound butter like rosemary garlic compound butter or roasted garlic butter for convenience. These butters already include aromatic herbs and garlic and are concentrated in flavor so you can skip the fresh garlic and thyme.
Expert Tips
- Pick the right steak: Look for steaks with even marbling throughout the meat for the best flavor and juiciness. Choose cuts that are at least 1 to 1½ inches thick with a bright, cherry-red color and minimal surface moisture. If buying pre-packaged steaks, check that there’s no excess liquid in the package – it’s a sign the meat may not be as fresh.
- Use room temperature steaks: Let your steaks come to room temperature before cooking to help them cook evenly. Cold steaks straight from the fridge tend to sear too fast on the outside while staying undercooked in the center, so set them out for at least 30 minutes first.
- Go for a cast iron skillet: For best results, use a clean cast iron skillet. It holds heat incredibly well and delivers that perfect golden crust you just can’t get with a regular pan.
- Cook to your desired doneness: For doneness, aim for 125 F (52 C) for rare, 130 F (54 C) for medium-rare, 140 F (60 C) for medium, 150 F (66 C) for medium-well, and 160 F (71 C) for well done.
- Rest the steaks: Don’t skip the rest time – it’s more important than it sounds! Letting your steak rest after cooking allows the juices to redistribute, giving you a tender, juicy bite instead of a plate full of flavorful drippings.
- Make it heartier: Top your steaks with blue cheese crumbles, sautéed mushrooms, or a drizzle of balsamic glaze for extra depth and richness.
- Slice against the grain: Always cut strip steak against the muscle fibers. This shortens the fibers and gives you a more tender chew.
How to Store This Recipe
Let your New York strip steak cool completely before storing. Place leftovers in an airtight container or wrap tightly in foil, then refrigerate for up to 3 to 4 days.
To reheat, gently warm in a skillet over low heat with a bit of butter or oil to keep it moist. Avoid microwaving, as it can make the steak rubbery – use an oven or skillet for the best texture.
What to Serve with New York Strip Steak
This recipe is perfect for when you want something simple yet special, whether it’s a weeknight dinner with family, a cozy date night in, or a special occasion. New York Strip Steak pairs beautifully with a wide variety of sides, depending on the occasion and your mood.
For a classic steakhouse experience, serve it with creamy mashed potatoes, roasted green beans, or a warm bowl of soup. We love these steaks with French onion soup or beer cheese soup.
Looking for something lighter or low-carb? Try it with a crisp green salad, mashed cauliflower, or cauliflower rice. No matter what you choose, a glass of red wine or sparkling water with lemon rounds out this satisfying and elegant meal.
More Meat To Love
20-Minute New York Strip Steak Recipe
Ingredients
- 2 (10-ounce) New York strip steaks about 1-inch thick
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 3 cloves garlic minced
- 3 sprigs fresh thyme
Instructions
- Pat the steaks dry with a paper towel to remove excess moisture. Season both sides evenly with salt, pepper, and garlic powder.
- Heat a large cast iron skillet or heavy-bottomed pan over high heat for 3-4 minutes until very hot. Add olive oil and swirl to coat the pan.
- Reduce the heat to medium-high and carefully place the steaks in the hot skillet. Sear for 3 minutes without moving until a crust forms.
- Flip the steaks and cook for another 3-4 minutes for medium-rare or adjust for your desired doneness. After flipping, add butter, garlic, and thyme to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter over the steaks for 1-2 minutes to enhance flavor.
- Transfer the steaks to a cutting board and let them rest for 5 minutes before serving.
Video
Notes
- Let your steaks come to room temperature before cooking to help them cook evenly. Set them out for at least 30 minutes first.
- Use a cast iron skillet for best results. It holds heat incredibly well and delivers that perfect golden crust you just can’t get with a regular pan.
- For doneness, aim for 125 F (52 C) for rare, 130 F (54 C) for medium-rare, 140 F (60 C) for medium, 150 F (66 C) for medium-well, and 160 F (71 C) for well done.
- Rest the steaks after cooking to allow the juices to redistribute, giving you a tender, juicy bite instead of a plate full of flavorful drippings.
- Always cut strip steak against the muscle fibers. This shortens the fibers and gives you a more tender chew.
Nutrition & Macros
To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information.
