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Sliced new york strip steak served with roasted Brussels sprouts and bacon pieces on a white plate.
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20-Minute New York Strip Steak Recipe

This New York strip steak recipe is the easiest, most delicious way to enjoy a fancy steakhouse dinner at home. Perfectly pan-seared with a rich, golden crust and finished with a delicious garlic herb butter, it's a must-try for any meat lover. All you need are a few simple ingredients and 20 minutes to make this crave-worthy dish!
Prep Time5 minutes
Cook Time10 minutes
Resting Time5 minutes
Total Time20 minutes
Course: Dinner
Cuisine: American
Keyword: new york strip steak
Servings: 2 servings
Calories: 241kcal
Author: Jessica Haggard

Ingredients

US Customary - Metric

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.
Serve: For a classic steakhouse experience, serve it with creamy mashed potatoes, roasted green beans, or a warm bowl of soup. For something lighter or low-carb, try it with a crisp green salad, mashed cauliflower, or cauliflower rice. 
Store: Cool completely, transfer to an airtight container, and refrigerate for up to 3 to 4 days. Do not freeze. Reheat in a skillet over low heat with a bit of butter or oil to keep it moist. Don’t microwave - use an oven or skillet for the best texture.

Nutrition

Calories: 241kcal | Carbohydrates: 3g | Protein: 1g | Fat: 26g | Saturated Fat: 9g | Sodium: 1255mg | Fiber: 1g | Net Carbohydrates: 2g
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