This is a straightforward homemade version of Ruth’s Chris New York Strip Steak — it’s juicy, buttery, and hits all the right notes fast. Super easy, just sear and baste, perfect for a cozy dinner or a weekend treat.
Jump to RecipeQuick Summary
- Prep time: 5 mins
- Cook time: 10 mins
- Flavor: rich, buttery, herby
- Great for: date nights, lazy indulgence, showing off quietly
Why I Like This Recipe
Honestly? I wasn’t planning to make anything fancy. Just kinda ended up standing at the stove, one sock and all. Threw down some steak, butter, herbs—bam, mouthwatering magic. It’s that sorta “holy‑cow” moment where you eat standing over the pan and don’t even care. It’s simple but feels fancy. I’ve made it more times than I’d admit and it never gets old.
Ingredients
- 2 New York Strip Steaks (15–16 oz each)
- 2 Tbsp olive oil (or ghee if you wanna get wild)
- 10–15 sprigs fresh thyme
- 2–3 sprigs fresh rosemary
- 6–8 garlic cloves (crushed, skins on or off—I don’t judge)
- 4 Tbsp unsalted butter
- Sea salt & fresh cracked pepper, aggressively
How To Make New York Strip
- Season the steaks: Generous salt and pepper on both sides. Not gonna lie, I probably overdo both.
- Heat the pan: Drizzle oil in your biggest skillet, crank it high till it’s just smoking.
- Sear the steaks: Plop ’em down, turn heat to medium-high. Throw in herbs, garlic, butter.
- Brown: Move steaks around for 5–6 mins so that butter-herb-garlic party covers all sides.
- Flip & baste: Flip, then tilt pan and spoon that melted butter sauce over steaks for 2–3 mins.
- Rest time: Pull off, let them rest upright for 3–4 mins. Crucial for juicy magic.
Tips for Success
- Don’t rush rest — resting upright helps heat escape fast and keeps juices locked in.
- If steaks are smaller, shave a minute per side.
- Ghee, clarified butter, even beef tallow works—whatever fat you love.
- Moving the steaks in the pan helps prevent one-side charring.
- Use a big enough pan so nothing steams.
Storage and Reheating
- Fridge: Airtight container, up to 3 days. Not freezer-friendly, trust me.
- Reheat: Best is re-sear in hot pan with a bit of oil until just warmed—don’t overcook it.
Frequently Asked Questions
- Can I use dried herbs?
Sure, but fresh is next-level herby. - Favorite finished temp?
I pull mine around 130°F for a perfect pink middle. - Can I sous-chef it?
Lol, you could—but this is about the sizzle. - Butter substitutes?
Ghee, clarified, beef tallow, olive oil combo—all good. - What if pan smokes too much?
Crack a window. Maybe fan. Enjoy the smell.
Common Mistakes and How to Dodge Them
- Pan not hot enough → No crust. Heat till it puffs with smoke.
- Skipping butter basting → Steak ends up dry AF.
- Under-resting → Juices spill out when you cut. Don’t.
- Over-crowding pan → Steam instead of sear. Give them space.
- Cutting too soon → All those juices go bye-bye. Wait for it.
Nutrition Facts (Per Serving ~1 steak)
- Calories: 680 kcal
- Total Fat: 53 g
- Saturated Fat: 22 g
- Cholesterol: 212 mg
- Sodium: depends on salt use
- Potassium: 747 mg
- Protein: 47 g
- Carbs/Dietary Fiber/Sugars: ~2 g carbs, ~0.5 g fiber, ~0.1 g sugar
New York Strip Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy2
servings5
minutes10
minutes680
kcalJuicy, buttery, herby strip steak with that restaurant vibe but made at home.
Ingredients
2 New York Strip Steaks (15–16 oz)
2 Tbsp olive oil
10–15 thyme sprigs
2–3 rosemary sprigs
6–8 garlic cloves
4 Tbsp unsalted butter
Sea salt, cracked pepper
Directions
- Season both sides well with salt & pepper.
- Heat oil in large skillet until just smoking.
- Add steaks, reduce heat; throw in herbs, garlic, butter.
- Sear and move pan for 5–6 minutes.
- Flip steaks, baste with butter-herb mix 2–3 min.
- Remove, rest upright 3–4 minutes.
- Slice & serve.
Notes
- Resting upright keeps juices in the steak—not on your plate.
- Use any fat you love—olive oil, ghee, butter, beef tallow.
- Don’t overcrowd the pan—steam’s the enemy of crust.
- Adjust cook time based on steak thickness—but don’t rush rest.
