Frank Style New York Strip Steak

Ingredients

• 1 steak (12‑14 oz) New York Strip Steak (About 1.5 inches thick, well‑marbled; trimmed of excess silver skin)
• 1 tablespoon Kosher Salt (Generously coat all sides; creates a light snow‑covered crust)
• 0.5 teaspoon Black Pepper (Lightly applied; avoid heavy coating to prevent burning)
• 1 tablespoon Vegetable Oil (High smoke‑point oil (canola, grapeseed) for initial sear)
• 2 tablespoons Unsalted Butter (Added after initial sear for basting; prevents burning)
• 3 cloves Garlic (Smashed to release aroma; added with butter)
• 2 sprigs Fresh Thyme (Adds herbaceous flavor during basting)
• 1 pinch Coarse Sea Salt (Finishing salt for extra crunch)

Instructions

1. Bring Steak to Room Temperature

   Remove the steak from the refrigerator and let it sit uncovered on a plate for 15 minutes.

   Time: PT15M

2. Season the Steak

   Generously coat all sides of the steak with kosher salt, then sprinkle a light layer of freshly ground black pepper.

   Time: PT2M

3. Preheat the Skillet

   Add 1 tablespoon vegetable oil to the cast‑iron skillet and heat over medium‑high until a thin wisp of smoke appears.

   Time: PT2M

   Temperature: Medium‑high (≈400°F surface)

4. Sear the Fat Side

   Place the steak fat‑side down in the hot skillet. Let it cook undisturbed for 4 minutes to develop a deep brown crust.

   Time: PT4M

   Temperature: Medium‑high (≈400°F)

5. Flip and Sear the Other Side

   Using tongs, flip the steak and sear the opposite side for another 4 minutes.

   Time: PT4M

   Temperature: Medium‑high (≈400°F)

6. Add Butter, Garlic, and Thyme; Baste

   Reduce heat to medium, add 2 tbsp butter, the smashed garlic cloves, and thyme sprigs. As the butter foams, tilt the pan and spoon the butter over the steak continuously for 2 minutes.

   Time: PT2M

   Temperature: Medium (≈350°F)

7. Check Internal Temperature

   Insert an instant‑read thermometer into the thickest part of the steak (avoid the fat). Aim for 140°F for medium; it will rise to about 145°F while resting.

   Time: PT1M

8. Rest the Steak

   Transfer the steak to a rack set over a plate and let it rest for 5 minutes (5‑7 minutes is ideal). This allows juices to redistribute and carry‑over cooking to finish.

   Time: PT5M

9. Slice and Finish

   Using a slicing knife, cut the steak against the grain into ½‑inch slices. Sprinkle a pinch of coarse sea salt on the slices just before serving.

   Time: PT2M

Nutrition Facts

Calories

420

Protein

35 g

Carbohydrates

0 g

Fat

28 g

Fiber

0 g

Ingredient Substitutions

• Instead of New York Strip Steak: Ribeye steak, Sirloin steak
• Instead of Kosher Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Vegetable Oil: Grapeseed oil, Avocado oil
• Instead of Unsalted Butter: Ghee
• Instead of Garlic: Garlic powder (1/4 tsp)
• Instead of Fresh Thyme: Dried thyme (½ tsp)
• Instead of Coarse Sea Salt: Flaky salt

Equipment Needed

• Cast Iron Skillet
• Tongs
• Instant‑Read Meat Thermometer
• Cutting Board with Juice Groove (optional)
• Slicing Knife (carving knife) (optional)
• Basting Spoon or Ladle (optional)
• Resting Rack or Plate (optional)

Critical Steps — Do Not Skip

• Allow steak to come to room temperature (15‑20 min).
• Season generously with kosher salt and light pepper.
• Heat the skillet until a thin wisp of smoke appears.
• Sear without moving for a solid crust (3‑4 min per side).
• Add butter, garlic, and thyme for basting.
• Check internal temperature (target 140 °F).
• Rest the steak for 5‑7 min before slicing.

Chef Tips from the Video

• Use a high‑quality, well‑marbled New York strip; the fat is essential for flavor and crust.
• Pat the steak completely dry – any surface moisture will steam instead of sear.
• A pinch of flaky sea salt added after resting gives a satisfying crunch.
• If you prefer a stronger pepper flavor, add freshly cracked pepper after the butter basting step.

Troubleshooting

Storage

Refrigerator: Store leftover sliced steak in an airtight container for up to 3 days.

Freezer: Wrap tightly in freezer‑safe film and freeze for up to 2 months.

Room temperature: Do not leave at room temperature longer than 2 hours.

Make-Ahead Tips

• Season the steak up to 2 hours ahead and keep it uncovered in the fridge; this dry‑brines the surface.
• Mince garlic and measure thyme in advance so they’re ready to go.
• Butter can be softened and measured ahead of time.