USDA Choice NY Strip: Cast-Iron Butter Baste
Share
Featured product: USDA Choice Boneless NY Strip Steak — 10 oz
A fast cast-iron method that builds a deep crust and finishes the 10-ounce strip with garlic-herb butter.
Recipe Details
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 25 minutes, including rest
Servings: 1–2
Difficulty: Easy
Internal Temperature: Remove at 128–130°F for medium-rare; rest to approximately 130–135°F
Ingredients
- 1 USDA Choice Boneless NY Strip Steak, 10 oz
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon high-smoke-point oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, lightly crushed
- 2 sprigs fresh thyme or rosemary
Method
- Thaw the steak overnight in the refrigerator. Remove it from the refrigerator 20–30 minutes before cooking.
- Pat the steak completely dry. Season both sides with salt and pepper.
- Heat a heavy cast-iron skillet over medium-high heat until very hot. Add the oil.
- Lay the steak in the skillet and sear without moving for 3–4 minutes. Flip and sear the second side for 2–3 minutes.
- Lower the heat to medium. Add butter, garlic, and herbs. Tilt the pan and spoon the foaming butter over the steak for 1–2 minutes.
- Check the center with an instant-read thermometer. Remove at 128–130°F for medium-rare.
- Rest for at least 5 minutes before slicing across the grain.
Butcher Tips
A dry surface is essential for browning.
Use temperature, not color alone, to judge doneness.
Carryover heat will raise the internal temperature while the steak rests.
Frequently Asked Questions
Can I use a stainless-steel pan?
Yes. Preheat it thoroughly and use enough oil to prevent sticking.
Why baste with butter at the end?
Adding butter after the hard sear limits burning while coating the steak with garlic-herb flavor.
How should leftovers be reheated?
Warm slices gently in a covered skillet over low heat to avoid overcooking.
Order the exact 10 oz USDA Choice Boneless NY Strip Steak used in this recipe.