New York Strip Steak

Prepare the steaks: Remove steaks from the refrigerator 30–45 minutes before cooking to bring them to room temperature. Pat them dry with paper towels. Season both sides generously with salt and black pepper. Sprinkle garlic, rosemary, and thyme evenly over both sides, gently pressing herbs into the meat.

Preheat the pan or grill: Heat a heavy skillet or cast-iron pan over medium-high heat until very hot, or preheat your grill to high. Add olive oil to the pan, swirling to coat the surface.

Sear the steaks: Place the steaks in the hot pan or on the grill. Cook without moving for 3–4 minutes to create a golden-brown crust. Flip carefully and cook the other side for another 3–4 minutes for medium-rare (adjust time for desired doneness).

Add butter and aromatics: Reduce heat slightly and add butter to the pan along with an extra sprig of rosemary or thyme if desired. Spoon melted butter over the steaks continuously for 1–2 minutes to enhance flavor and juiciness.

Rest the steaks: Remove steaks from the pan or grill and place on a cutting board. Tent loosely with foil and allow them to rest for 5–10 minutes. This lets the juices redistribute and keeps the steak tender and flavorful.

Serve: Slice against the grain for maximum tenderness. Optionally drizzle with a splash of balsamic vinegar or serve with your favorite steak sauce. Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete, hearty meal.