New York Strip Steak Garlic Butter

Remove the New York strip steaks from the refrigerator at least 30 minutes before cooking to allow them to come closer to room temperature. This promotes even cooking. Pat the steaks thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.

Place a heavy-bottomed skillet, preferably cast iron, over high heat. Add the olive oil and heat until it begins to shimmer and lightly smoke. It is crucial to have the pan very hot for a good sear.

Carefully place the seasoned steaks into the hot skillet. Do not overcrowd the pan; cook one or two at a time if necessary. Sear undisturbed for 2-3 minutes per side until a deep, golden-brown crust forms. Use tongs to sear the edges for about 30 seconds each.

Reduce the heat to medium. Add the cold unsalted butter, smashed garlic cloves, and fresh rosemary sprigs to the skillet. As the butter melts, tilt the pan slightly and use a large spoon to continuously baste the melted garlic herb butter over the steaks for another 2-3 minutes.

Continue basting until the steaks reach your desired internal temperature. For medium-rare, aim for 125-130F; for medium, 130-135F. Remember the temperature will rise a few degrees while resting. For a thicker steak, you can transfer the skillet to a preheated 400F oven after searing for a few minutes to finish cooking.

Transfer the cooked steaks to a cutting board and loosely tent them with foil. Let the steaks rest for at least 10 minutes. This allows the juices to redistribute, ensuring a tender and moist steak. Slice against the grain, spoon any remaining garlic butter from the pan over the slices, and serve immediately.