Kitchen notes · a little help before you start
New York Strip Steak with Garlic Butter
A steak with browned edges and warm garlic butter makes an inviting dinner when you want something a little special. There is plenty of savory pan juice to spoon over the slices. Give yourself a moment to enjoy that first bite while everything is still warm.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 7 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Cuisine
- American
- Cooking method
- Baking · Baked & roasted
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Allow the first pause
The steaks sit at room temperature for twenty minutes before cooking. Build that pause into your preparations before heating the pan.
2. Keep one layer
Arrange the strip steaks in a single layer in the hot pan, giving each steak direct contact with the cooking surface.
3. Use the thickest part
Place the probe in the thickest part of a steak before the pan goes into the oven to monitor the finish.
Get to know the ingredients
Strip steaks
Choose New York strip steaks in the listed eight-to-ten-ounce range. The cooking directions are written for those individual steaks.
Neutral oil
Choose one of the listed neutral oils for the initial sear. The butter joins the pan after the steaks are browned.
Smashed garlic
Keep the garlic cloves smashed as listed. They go into the melted butter with whole thyme sprigs for spooning over the beef.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for New York Strip Steak with Garlic Butter
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Rest before slicing
Leave the steaks to rest for five minutes after the oven. Spoon over the pan drippings, then slice and serve immediately.
A little more help as you go
Brown before butter
Look for deep golden browning on each side during the sear. Add the butter after that color has developed.
Season both faces
Salt and pepper belong on both sides of each steak before searing, so the seasoning reaches more than the top surface.
A few questions you might have
Does the steak cook entirely on the stove?
It starts with a pan sear, then finishes in the oven. Keep the thermometer in place during that oven stage.
When do I add the thyme?
Add the sprigs with the smashed garlic after the butter melts, then stir and spoon the flavored butter over the steaks.
What does the initial browning look like?
The steaks should be deep golden brown on both sides. The directions give three to four minutes per side for that sear.
What oven temperature does this use?
Preheat to 450 degrees F before searing. The hot oven is ready when the steaks have been browned and basted.
What thermometer reading is specified for medium?
Check for 140 degrees F for medium, with five to seven minutes in the oven before resting.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dinneratthezoo.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.