New York Strip Steak Recipe

This is juicy New York strip steak Pan-seared for a perfect simple yet fancy dinner cooked with garlic-thyme butter. It's done in under 20 minutes and topped with a balsamic reduction drizzle for the final finishing touch.

Why You'll Love This New York Strip Steak Recipe

You'll bring the perfect steak dinner to your kitchen with this easy New York strip steak recipe.

• simple You only need a few ingredients and a homemade or store bought balsamic reduction.
• Tender. The cooking time ensures an equally juicy and tender steak every time.
• Better than a restaurant. Add more herbs, use compound butter, or a second helping if you like!
• quickly Where else can you get a 20-minute steak dinner?

What's so special about NY strip steak?

New York strip steak has a bold, beefy flavor with a satisfying chew. The seasoning is usually kept simple to give the meat a chance to shine. The marbling on this type of cut also allows the fat to melt and makes each bite very tender. The best way to cook it is on the grill or on the stove and basted with butter.

Recipe ingredients

Garlic and fresh thyme mix together in the skillet to create a fancy-flavored butter basting sauce. Scroll to the recipe card at the bottom of the post for exact measurements.

• New York Strip Steaks – Buy them fresh at your local butcher or frozen.
• Avocado oil- Vegetable, corn and canola oils are great swaps.
• Unsalted butter- You can use salted butter but reduce the salt in the rest of the recipe.
• Thyme – If you are using dried thyme, reduce the amount by half.
• garlic- It should be fresh garlic. The garlic powder will burn.
• salt and pepper – Kosher salt and freshly-cracked pepper are best.
• Balsamic reduction – Use your favorite.

How to Make New York Strip Steak with Balsamic Reduction

Basting is a fancy term for spooning melted butter over a steak to help finish cooking. Scroll down to the recipe card below the post for more detailed instructions.

• It's the season. Remove the steak from the fridge and let it come to room temperature. Season all sides with salt and pepper.
• Prepare the pan. Place a large cast-iron skillet over high heat. Add the avocado oil and let it heat for 1 minute.

• Sear the steak. Add steak. Let it cook until both sides are browned. Reduce heat to medium-low. Add butter, garlic and thyme. Watch the heat because you don't want the butter to burn.
• Baste with butter. Carefully tilt the skillet toward you so the butter pools. Use a spoon to baste the top of the steak with the butter mixture for 1-2 minutes.
• Let it rest. Remove the steak from the heat when it reaches an internal temperature of 125F. Adjust cooking time for desired doneness. Let it rest for 5 minutes.
• serve Slice it against the grain and drizzle with balsamic reduction to taste. Enjoy!

Tips and variations

Steak with homemade balsamic reduction won't be just a restaurant dish once you see how easy it is.

• Don't make eye contact with it. Use a meat thermometer to make sure the steak always comes out to your liking. You don't want to risk it drying out or going raw.
• Swap the herbs. For an easy variation, use rosemary or sage instead of thyme.
• Use compound butter. Save time by using your favorite Herbie compound butter to add flavor to this dish.
• Select Buy in Store. If you don't want to use my homemade shortening, use your favorite store bought one.
• Use a non-stick pan. Use a non-stick pan to cook steaks to prevent them from sticking or burning easily.
• Add vegetables. Saute the mushrooms and onions in a separate pan and serve over the steak with the balsamic reduction.
• Do not cook in butter. Butter should only be used for basting. If you try to substitute oil for butter, it will burn and add bitterness.
• Do it Caprese-style. After cooking, top the steaks with fresh tomatoes, mozzarella cheese and a sprig of basil. Drizzle with balsamic reduction.

New York Strip Steak Cook Times and Temps

Use these guidelines to make sure the steak is as tender and juicy as you like.

• Rare Medium: Internal temperature should be 125F. Cooking time is about 3-4 minutes per side.
• Medium: Internal temperature should be 400F. Cooking time is 4-5 minutes per side.
• Medium-well: Should be an internal temperature of 150F. Cooking time is 5-6 minutes per side.
• Regards: Should be an internal temperature of 155F. Cooking time is 6-7 minutes per side.

Serving advice

This juicy New York strip steak is the perfect main dish to treat yourself to on a weeknight. Pair it with me Simple Arugula Salad or Cucumber Tomato Feta Salad. Other veggie sides include green beans, burnt potatoesAnd Air Fryer Asparagus. For pasta ideas, try mine Butternut Squash Pasta with Bacon or Wild mushroom pasta.

How to store and reheat leftovers

This steak doesn't freeze well because the texture changes once thawed, but you can definitely make it ahead of time.

• Fridge: Store it in an airtight container for up to 5 days. Balsamic reduction will last up to 3 months in an airtight jar or container.
• To reheat it: Microwave in 30 second intervals until heated through. You can heat it in a pan on medium-high heat for 7-8 minutes. Once heated reduce to high.

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