Broadway New York Strip
Elevate your steak night with the "Broadway New York Strip," a luxurious dish that expertly balances simplicity and bold flavor. This recipe showcases thick-cut New York Strip steaks seasoned with a savory blend of salt, black pepper, and garlic powder, then seared to perfection in a sizzling hot skillet for a golden-brown crust. Infused with aromatic garlic, fresh rosemary, and thyme, the steaks are basted with rich, melted butter for an irresistibly tender and flavorful finish. Perfectly cooked in just 15 minutes and rested to retain their juices, these steaks deliver restaurant-quality results right in your kitchen. Whether you're preparing a romantic dinner or impressing guests, this recipe promises steakhouse-level decadence with minimal effort.
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Recipe Information
Ingredients
- 2 pieces (12 oz each) New York Strip Steak
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 0.5 teaspoon Garlic Powder
- 1 tablespoon Olive Oil
- 2 tablespoons Unsalted Butter
- 2 cloves, smashed Fresh Garlic Cloves
- 2 sprigs Fresh Rosemary
- 3 sprigs Fresh Thyme
Instructions
Take the New York Strip steaks out of the refrigerator 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Season both sides of the steaks generously with salt, black pepper, and garlic powder. Press the seasonings into the meat to ensure they adhere well.
Heat a heavy skillet or cast iron pan over medium-high heat until it is very hot, about 5 minutes.
Add the olive oil to the pan and swirl to coat the surface. Carefully place the steaks into the pan, ensuring they lay flat.
Sear the steaks for 3-4 minutes on one side without moving them to develop a deep, golden-brown crust.
Flip the steaks and sear the other side for 3-4 minutes for medium-rare, or adjust the time for your desired level of doneness (use a meat thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium).
Reduce the heat to medium-low. Add the butter to the pan along with the smashed garlic, rosemary, and thyme.
Tilt the pan slightly and use a spoon to baste the hot, melted butter over the steaks continuously for 1-2 minutes to enhance their flavor.
Transfer the steaks to a plate and cover loosely with aluminum foil. Let them rest for 5-10 minutes to allow the juices to redistribute.
Slice the steaks against the grain and serve hot, garnished with the herbs from the pan.
Nutrition Facts
Calories |
1837 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 115.0 g | 147% | |
| Saturated Fat | 45.8 g | 229% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 620 mg | 207% | |
| Sodium | 7190 mg | 313% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.1 g | ||
| Protein | 192.4 g | 385% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 162 mg | 12% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 2204 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
