There’s something magical about a perfectly cooked New York Strip Steak—juicy, tender, and packed with flavor. I still remember the first time I nailed this recipe at home, and let me tell you, it was a game-changer. No fancy steakhouse needed! This cut is my go-to because it’s got that beautiful marbling, just enough fat to keep it rich but not overwhelming, and it cooks up so reliably. Whether you’re grilling outside or searing in a cast-iron skillet, this steak turns out restaurant-worthy every time. And the best part? It’s ridiculously simple—just a handful of ingredients and about 15 minutes from pan to plate. Trust me, once you try this method, you’ll never look at steak night the same way again.

Why You’ll Love This New York Strip Steak Recipe

This recipe is a total winner, and here’s why:

• Quick & easy: Ready in 15 minutes—perfect for busy weeknights or last-minute cravings.
• Minimal ingredients: Just steak, oil, salt, pepper, and a pat of butter. (Rosemary is a bonus, not a must!)
• Restaurant-quality flavor: That buttery, garlicky crust? *Chef’s kiss.*
• Totally customizable: Swap rosemary for thyme, add a pinch of chili flakes—make it yours!

Seriously, it’s foolproof. Even my “I-can’t-cook” cousin nailed it on her first try.

Ingredients for the Perfect New York Strip Steak

Here’s all you need—I promise it’s simple! Grab one 12 oz New York Strip Steak (about 1-inch thick for even cooking), and let it sit out for 30 minutes to lose that fridge chill. You’ll also need:

• 1 tbsp olive oil (the good stuff—it helps that crust form)
• 1 tsp each salt, black pepper, and garlic powder (my holy trinity for steak)
• 1 tbsp unsalted butter (for that luxurious finish)
• 1 fresh rosemary sprig (optional, but wow, does it add aroma!)

That’s it! No fancy marinades or complicated rubs—just pure, beefy goodness.

Equipment You’ll Need

You don’t need a fancy kitchen for this—just a few trusty tools:

• Heavy skillet or grill (cast-iron is my MVP for that perfect sear)
• Tongs (flip with confidence—no stabbing the steak!)
• Meat thermometer (because guessing leads to tears)
• Cutting board (for resting—and yes, you must let it rest)

Bonus points if you’ve got a basting spoon for buttery goodness, but fingers work in a pinch. 😉

How to Cook New York Strip Steak

Alright, let’s get cooking! Follow these steps, and you’ll have a steak that’ll make you feel like a pro—even if it’s your first time.

Step 1: Bring Steak to Room Temperature

This step is non-negotiable, folks. Take your steak out of the fridge 30 minutes before cooking. Why? A cold steak cooks unevenly—charred outside, cold inside. Room-temp meat = perfect doneness from edge to center. (And no, it won’t spoil. Promise!)

Step 2: Season and Sear the Steak

Pat that steak dry—moisture is the enemy of a good crust! Rub it all over with olive oil, then sprinkle generously with salt, pepper, and garlic powder. Heat your skillet or grill screaming hot (medium-high for most stoves). Lay the steak down and don’t touch it for 4-5 minutes. That sizzle? That’s flavor forming. Flip once—you want a deep brown crust, not gray meat.

Step 3: Baste with Butter and Rest

Now for the magic: in the last 2 minutes, drop in butter and rosemary. Tilt the pan and spoon that golden goodness over the steak like you’re baptizing it in flavor. Then—walk away. Let it rest 5 minutes before slicing. This lets the juices redistribute, so every bite is juicy, not just the first one.

Tips for the Best New York Strip Steak

Want to elevate your steak game? Here are my foolproof tricks:

• Thermometer trust: Don’t guess—poke! 130°F = perfect medium-rare. (Under? Keep cooking. Over? Well… better luck next time.)
• Hands off: Resist the urge to peek! Let that steak sit undisturbed to build a proper crust.
• Dry is divine: Patting your steak dry before seasoning means better browning. Moisture = steamed steak, and nobody wants that.

Oh, and always slice against the grain—it makes even “okay” steak taste tender. Learned that the hard way!

Serving Suggestions for New York Strip Steak

Now, let’s talk sides—because even the best steak deserves a killer supporting cast. My go-to? Creamy garlic mashed potatoes (hello, comfort food!) and crispy roasted asparagus. Feeling fancy? A bold Cabernet Sauvignon cuts through the richness like a dream. Simple, satisfying, and downright delicious.

Storing and Reheating Leftover Steak

Leftovers? (Rare in my house, but it happens!) Store your steak in an airtight container—it’ll keep for up to 3 days in the fridge. When reheating, skip the microwave unless you enjoy rubbery steak. Instead, warm slices gently in a skillet over low heat with a splash of broth or water. Pro tip: Under-slice when serving so leftovers stay juicier when reheated!

New York Strip Steak FAQs

Got questions? I’ve got answers—here are the ones I hear most often:

Can I use a different cut of steak? Absolutely! Ribeye works beautifully (just add 1-2 minutes per side for the extra fat), and sirloin will do in a pinch (though it’s leaner). Just remember—thickness matters more than the cut. Adjust cook times if your steak isn’t that perfect 1-inch thickness.

How do I really know when it’s done? I swear by my meat thermometer—130°F for medium-rare. No thermometer? Use the finger test: loose palm = rare, firmer = medium. But honestly? Get the thermometer. Your future steaks will thank you.

Is rosemary absolutely necessary? Nope! It’s my favorite aromatic, but thyme works great too—or skip herbs entirely if you prefer pure beefy goodness. The butter alone will give you that luxurious finish.

Nutritional Information

Just a quick heads up—nutrition can vary based on your exact ingredients and brands. But for a general idea, here’s what you’re looking at per serving: roughly 450 calories, 30g fat (that’s the good, flavorful kind!), and a whopping 42g protein to keep you satisfied. Not too shabby for a steak this delicious, right?

15-Minute New York Strip Steak Recipe – Juicy Perfection Guaranteed

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• Author: Christina R. Jones
• Total Time: 15 minutes
• Yield: 1 serving 1x
• Diet: Low Lactose

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Description

A classic New York Strip Steak recipe, perfect for a hearty meal. Juicy, flavorful, and easy to prepare.

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Ingredients

Scale 1x2x3x

• 1 New York Strip Steak (about 12 oz)
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp butter
• 1 sprig fresh rosemary (optional)

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Instructions

1. Remove steak from fridge 30 minutes before cooking to reach room temperature.
2. Heat a skillet or grill over medium-high heat.
3. Rub steak with olive oil, then season with salt, pepper, and garlic powder.
4. Place steak on the hot skillet or grill. Cook 4-5 minutes per side for medium-rare.
5. Add butter and rosemary (if using) to the pan in the last 2 minutes. Baste steak with melted butter.
6. Remove steak and let rest for 5 minutes before slicing.

Notes

• Use a meat thermometer for accuracy. Medium-rare is 130-135°F.
• Letting steak rest ensures juiciness.
• Adjust cooking time for desired doneness.

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Pan-seared or Grilled
• Cuisine: American

Nutrition

• Serving Size: 1 steak
• Calories: 450
• Sugar: 0g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 12g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 42g
• Cholesterol: 140mg

Keywords: New York Strip Steak, steak recipe, easy steak, grilled steak