Ribeye and New York Strip Steakhouse Plate
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This practical NYPB recipe is designed to showcase premium ingredients with a clear sequence and a steakhouse-style result at home.
Serves: 4
Estimated time: 45 minutes
Ingredients
- 1 ribeye steak and 1 New York strip
- Kosher salt and black pepper
- Neutral oil
- 2 tablespoons butter
- Garlic and thyme
- Roasted potatoes and creamed spinach
Method
- Step 1: Pat both steaks dry and season evenly.
- Step 2: Sear the ribeye first if it is thicker, then add the strip. Turn as needed for even browning.
- Step 3: Add butter, garlic, and thyme during the final minutes and baste.
- Step 4: Check each steak independently and rest at least 3 minutes.
- Step 5: Slice both across the grain and serve side by side so guests can compare richness and texture.
Food-safety note
For food safety, USDA guidance calls for beef, pork, lamb, and veal steaks, chops, and roasts to reach at least 145°F followed by a 3-minute rest. Use an instant-read thermometer in the thickest part, away from bone and large pockets of fat.
Make it your own
Cooking time varies with thickness, starting temperature, equipment, and desired result. Let appearance, texture, and—most importantly—a reliable food thermometer guide the finish.
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Frequently asked questions
Should ribeye and New York strip finish at the same time?
Not necessarily. Check each steak independently because thickness and marbling can change the cooking time.
How long should the steaks rest?
Rest both steaks for at least 3 minutes before slicing, then cut across the grain.
What sides work with this steakhouse plate?
Roasted potatoes and creamed spinach are included in the recipe, but a crisp salad or charred green vegetables also balance the steaks.