Restaurants›Restaurant Aleksandar›10oz Grass – Fed Ny – Strip (aus) Recipe

10oz Grass – Fed Ny – Strip (aus) Recipe

Time1h

Serves1

Make 10oz Grass – Fed Ny – Strip (aus) Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Frequently paired with

The best thing to pair and share with 10oz Grass – Fed NY – Strip (AUS)

Selected to pour

La Visione Di Luigi Riserva

rich · savory · spicy

Open pairing →

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak & Seasoning

1 to taste 10 oz grass-fed New York strip steak (bone-out), about 2 in thick1 1/2 tsp Kosher salt1 tsp Freshly ground black pepper1/2 tsp Garlic powder (optional)

Cooking Fats & Finish

1 1/2 tbs Neutral high-smoke-point oil (grapeseed, canola, or vegetable)2 tbs Unsalted butter2 cloves Fresh garlic cloves, lightly crushed2 sprigs Fresh thyme sprigs or rosemary sprig1/4 tsp Finishing flaky sea salt (Maldon or similar)

Method

Steak & Seasoning

Bring steak to temperature

Remove the 10 oz grass-fed NY strip from the refrigerator and pat dry with paper towels. Let rest uncovered at room temperature for 30–45 minutes (no longer than 1 hour for food safety) to take the chill off. Drying the surface helps achieve a better sear.

Season

Just before cooking, season both sides generously with kosher salt (about 1.5 tsp total) and freshly ground black pepper (about 1 tsp). Lightly sprinkle garlic powder if using. Press seasoning gently into the meat so it adheres.

Cooking Fats & Finish

Preheat pan

Place a heavy skillet (cast iron recommended) over high heat and let it heat for 4–5 minutes until very hot and smoking slightly. A properly preheated pan is crucial for a good crust.

Sear the steak

Add 1.5 tbs neutral oil to the hot skillet and swirl to coat. Carefully place the steak in the pan, laying it away from you to avoid splatter. Sear undisturbed for 2.5–3 minutes to develop a deep brown crust.

Flip and baste

Flip the steak and immediately add 2 tbs unsalted butter, the crushed garlic cloves, and the thyme/rosemary sprigs to the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steak with the foaming butter and aromatics for 2–3 minutes. This both flavors and helps finish cooking. For a 2-inch thick, 10 oz grass-fed strip, aim for medium-rare: an internal temperature of 125–130°F (52–54°C). Reduce basting time slightly if steak is thinner or if you prefer rarer doneness.

Rest and finish

Transfer the steak to a cutting board and spoon some of the pan juices over it. Tent loosely with foil and let rest for 6–8 minutes; carryover cooking will bring the temperature up a few degrees to reach desired doneness. After resting, sprinkle a light pinch (about 1/4 tsp) of flaky sea salt evenly over the top to finish.

Slice and serve

Slice the steak against the grain into 1/4-inch thick slices or serve whole. If desired, spoon remaining herb-butter pan juices over the slices. Serve immediately with your chosen sides.