Ingredients

• 1 New York strip steak (about 1″)
• Kosher salt
• Black pepper (optional, added after cooking)
• 1–2 tbsp neutral high-heat oil (avocado, grapeseed, canola)
• 1–2 tbsp butter
• 1–2 garlic cloves, crushed
• Fresh thyme or rosemary (optional)

Instructions

1. Prep the Steak
   • Pat the steak completely dry.
   • Season generously with salt.
   • Let rest at room temperature for 20–30 minutes.
2. Heat the Pan
   • Use a cast iron or stainless steel skillet.
   • Add a thin layer of high-heat oil.
   • Heat on medium-high until shimmering.
3. Sear
   • Lay the steak in the pan away from you.
   • Cook 3 minutes on the first side without touching it.
   • Flip and cook 2 minutes on the second side.
4. Butter Baste (Optional but Recommended)
   • Add butter, crushed garlic, and thyme/rosemary.
   • Tilt the pan and spoon butter over the steak for 30–60 seconds.
5. Check Doneness
   • Remove from heat at 128–130°F for medium-rare.
   • (Steak will rise to 130–133°F while resting.)
6. Rest
   • Let rest 5 minutes before slicing.

Notes

• Pepper after cooking prevents burnt pepper flavor.
• For thicker steaks, extend sear time slightly or finish in a low oven.
• Always slice against the grain for tenderness.