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Perfect Butter-Basted NY Strip Steak

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A simple and reliable method to cook a juicy, flavorful NY strip steak by basting it with butter, garlic, and fresh herbs for a rich crust and tender center.

Ingredients

Scale
  • 1 NY Strip Steak (about 1-inch thick, 10–12 oz / 280-340g)
  • 3 tablespoons unsalted butter (45g)
  • 2 large garlic cloves, lightly crushed
  • 2–3 fresh thyme sprigs
  • Kosher salt or sea salt flakes, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon high-smoke point oil (such as avocado or grapeseed oil)

Instructions

  1. Bring the steak to room temperature by letting it sit on the counter for about 30 minutes.
  2. Pat the steak dry with paper towels, then season both sides liberally with kosher salt and freshly ground black pepper.
  3. Heat a cast iron skillet or heavy-bottomed pan over medium-high heat and add the high-smoke point oil. Heat until shimmering but not smoking (about 2-3 minutes).
  4. Place the steak in the hot pan and sear without moving for 3-4 minutes until a golden crust forms. Flip and sear the other side for 3 minutes.
  5. Reduce heat to medium-low, add butter, crushed garlic cloves, and thyme sprigs to the pan. Once the butter melts, tilt the pan and continuously baste the steak with the melted butter and herbs for 2-3 minutes.
  6. Check doneness with a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium. Alternatively, use the finger test or cut a small slit to peek.
  7. Transfer the steak to a plate, cover loosely with foil, and let rest for 5-7 minutes to allow juices to redistribute.
  8. Slice against the grain, drizzle with leftover butter from the pan, and serve.

Notes

Keep the heat medium-low during butter basting to avoid burning the butter. Let the steak rest after cooking to retain juiciness. Use room temperature steak for even cooking. Avoid overcrowding the pan.

Nutrition

Keywords: butter-basted steak, NY strip steak, juicy steak, easy steak recipe, butter basting, steak recipe, cast iron steak

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