New York Strip Steak Recipe

1. 1

   Before starting, combine the sour cream and horseradish in a small bowl. Cover and refrigerate until ready to serve.

How to Cook the Steaks

1. 2

   Drizzle both sides of each steak with olive oil and spread it around to coat the steak well. Season generously with kosher salt and pepper.

2. 3

   Add a small amount of oil to a large cast iron skillet and place it over HIGH heat. Heat until the oil is shimmering and the pan is very hot.

3. 4

   Add the steaks to the skillet and immediately reduce the heat to MEDIUM-HIGH. Add the rosemary sprigs, garlic cloves, and butter to the skillet around the steaks.

4. 5

   Cook for about 5 to 6 minutes, moving the steaks occasionally to ensure even browning.

   5 min
5. 6

   Flip the steaks and cook for an additional 2 to 3 minutes, using a spoon to baste the steaks with the buttery pan juices. Total cook time will vary depending on the thickness of your steaks. Thicker steaks may need a few extra minutes to reach the desired internal temperature.

   2 min
6. 7

   If the steaks are not yet at your desired doneness, continue cooking, flipping every 1 to 2 minutes, until they reach:Rare (125° to 130°F): Cool red centerMedium-Rare (130° to 135°F): Warm red centerMedium (135° to 145°F): Warm pink center

7. 8

   Transfer the steaks to a cutting board, tent loosely with foil, and let rest for 4 to 5 minutes before slicing.

   4 min

Mushrooms and Onions

1. 9

   Carefully pour off all but about 2 tablespoons of fat from the skillet.

2. 10

   Add the onions and cook over MEDIUM heat for several minutes, until softened.

3. 11

   Add the mushrooms and cook until tender and nicely golden. Stir in the garlic and cook for 30 seconds.

   30s
4. 12

   Pour in the sherry and cook briefly until it has mostly evaporated. Season with kosher salt and pepper and remove from the heat.

Serve

1. 13

   Slice the steak and serve with the mushrooms and onions and the creamy horseradish sauce on the side.