New York Strip Steak Recipe

Pat steaks dry and season all over with the salt. Set on a rack and refrigerate uncovered 1–24 hours.

Pull steaks from the fridge 30 minutes before cooking. Pat dry again and season with the pepper just before the pan hits the heat.

Heat a cast-iron skillet over medium-high until very hot. Add oil, then the steaks (lay away from you). Sear 2–3 minutes until a deep crust forms. Flip, drop in the 2 Tbsp butter, garlic, and thyme. Reduce to medium and baste continuously 1–2 minutes. Cook until the internal temperature on an instant read thermometer reads 120–125°F for medium-rare or 130–135°F for medium (the temp will rise as it rests). Transfer steaks to a plate and tent loosely with foil 5–10 minutes.

Carefully pour off all but 1 teaspoon fat. Set skillet over medium heat. Add the shallot and sauté 30–60 seconds until translucent. Add in the wine and scrape up the browned bits with a wooden spoon. Reduce by about half, 1–2 minutes. Stir in broth and Dijon; simmer until slightly syrupy, 3–4 minutes.

With the pan off the heat, whisk in horseradish and Worcestershire. Swirl in the cold butter (and the cream, if using) until glossy. Taste and adjust the seasonings. If it’s too bold, add a little more butter; if it’s too sharp, a pinch of sugar softens it.

To serve, slice steak against the grain, spoon sauce over the top, and shower with chives or parsley.