There's nothing quite like a perfectly seared NY Strip — a thick, well-marbled cut with a golden crust and a buttery, pink center. Whether you're cooking for a weeknight dinner or impressing guests, this pan-seared NY Strip recipe delivers restaurant-quality results at home. The key? Starting with a premium cut. Our grass-fed NY Strip is hand-selected and flash-frozen at peak freshness, so every bite is exactly what it should be.
Ingredients
- 1 Chop Box NY Strip Steak (12–14 oz, 1.5" thick)
- 1 tbsp avocado oil or clarified butter
- 2 tbsp unsalted butter
- 3 garlic cloves, smashed
- 2 sprigs fresh thyme
- Kosher salt & freshly cracked black pepper
Instructions
- Remove steak from packaging and pat completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let rest at room temperature for 30–45 minutes.
- Heat a cast iron skillet over high heat for 3–4 minutes until smoking hot. Add avocado oil and swirl to coat.
- Place steak in the pan and do not move it. Sear for 3 minutes until a deep brown crust forms.
- Flip once. Add butter, garlic, and thyme to the pan.
- Tilt the pan slightly and baste the steak continuously with the melted butter for 2–3 minutes.
- Check internal temp: 125°F for medium-rare, 135°F for medium.
- Transfer to a cutting board and rest for 5–7 minutes — this is non-negotiable.
- Slice against the grain and serve immediately.
Chef's Tips
- Dry the steak thoroughly — moisture is the enemy of a good crust.
- Don't crowd the pan. One steak at a time for maximum heat retention.
- A meat thermometer is your best friend. Pull it 5°F below your target temp — it'll carry over while resting.
Shop the Ingredients
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