New York Strip Steak
A classic pan-seared New York strip finished in the oven for a crisp, browned crust and a tender, juicy interior. Simple aromatics and a butter baste lift the beef into a restaurant-worthy weeknight steak.
1 lb new york strip steak, about 1 to 1 1/4 inches thick
2 tsp kosher salt
1 tsp black pepper, freshly ground
1 tbsp neutral oil
2 tbsp unsalted butter
2 clove garlic, crushed with the side of a knife
2 sprig thyme
1 pinch finishing salt
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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