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Butter-Bathed New York Strip Steak Recipe with Garlic Herb Butter

Big Daddy calls the New York Strip the 'gentleman's steak' — and when it's swimming in garlic-herb butter with rosemary crackling and thyme perfuming the air, even the gentlemen lose their composure. This is simplicity done RIGHT. No marinades, no fussing — just a ferociously hot pan, a beautiful crust, and a butter bath that'll have you moaning at the dinner table. Don't you dare skip that rest time. Big Daddy is watching.
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Cook Time 11 minutes
Servings: 2
Ingredients Method

Ingredients
  

Ingredients
  • For the Steak:
  • 2 New York Strip steaks 1.5 inches thick, about 12 oz each
  • 1 tbsp olive oil
  • 1 tbsp sea salt
  • 1 tsp freshly ground black pepper
  • 1/2 tsp smoked paprika optional
  • For the Garlic-Herb Butter Bath:
  • 5 tbsp unsalted butter
  • 3 garlic cloves smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 shallot smashed (optional)
To Finish:
  • Flaky sea salt
  • Squeeze of lemon juice optional
  • Fresh parsley finely chopped

Method
 

Instructions
  1. Remove steaks from fridge 45–60 minutes before cooking. Pat completely dry with paper towels.
  2. Rub both sides with olive oil, salt, pepper, and smoked paprika. Let rest while seasoning absorbs.
  3. Place cast-iron skillet over high heat for 3–4 minutes until smoking hot. Add a drizzle of olive oil.
  4. Place steaks in the pan — they should sizzle instantly. Sear without moving for 2–3 minutes per side.
  5. Use tongs to sear the edges and fat cap, rolling the steak to brown every surface.
  6. Lower heat to medium. Add butter, garlic, rosemary, thyme, and shallot to the pan.
  7. As butter melts and foams, tilt the pan and continuously baste the steak with the aromatic butter for 1–2 minutes per side.
  8. Use an instant-read thermometer: Rare 120°F, Medium-Rare 130°F, Medium 140°F. Remove steak 5°F before target.
  9. Transfer to a wooden cutting board, tent lightly with foil, and rest for 10 minutes.
  10. Slice against the grain. Spoon garlic butter from pan over top. Sprinkle with flaky sea salt and chopped parsley. Add a squeeze of lemon if desired.