Peppered New York Strip Steak
Elevate your steak night with this perfectly seared Peppered New York Strip Steak, a restaurant-quality dish that's surprisingly easy to make at home. Featuring tender New York strip steaks encrusted in coarsely cracked black pepper, this recipe achieves a bold, flavorful crust with a juicy, tender center. Cooked to perfection in a hot cast-iron skillet, these steaks are basted with a rich, aromatic blend of garlic-infused butter and fresh thyme, creating layers of irresistible flavor. With just 10 minutes of prep and cook time each, this quick yet elegant meal is ideal for date nights or special occasions. Serve sliced against the grain with a drizzle of buttery pan juices for a truly indulgent dining experience. Keywords: Peppered New York Strip Steak, cast-iron steak recipe, garlic butter steak, date night recipes, easy steak dinner ideas.
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Recipe Information
Ingredients
- 2 pieces New York strip steaks
- 1 teaspoon Kosher salt
- 2 teaspoons Coarsely cracked black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 3 cloves Garlic cloves
- 3 sprigs Fresh thyme sprigs
Instructions
Pat the New York strip steaks dry with paper towels. Season both sides generously with kosher salt and press the cracked black pepper evenly onto both sides of the steaks.
Heat a large cast-iron skillet over medium-high heat until very hot, about 2-3 minutes. Add olive oil and swirl to coat the bottom of the pan.
Place the steaks in the skillet and sear without moving them for 3-4 minutes, until a golden-brown crust forms. Flip the steaks and sear the other side for another 3-4 minutes.
Reduce the heat to medium and add the butter, garlic cloves (smashed but left whole), and thyme sprigs to the skillet. Tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter mixture for 1-2 minutes.
Check the internal temperature of the steaks using an instant-read thermometer. For medium-rare, aim for 130°F (54°C); for medium, aim for 140°F (60°C). Adjust cooking time as needed for your desired doneness.
Once the steaks reach your preferred doneness, remove them from the skillet and let them rest on a cutting board for 5 minutes to allow the juices to redistribute.
Slice against the grain and serve immediately, garnished with the thyme sprigs and a drizzle of the pan juices.
Nutrition Facts
Calories |
1484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.1 g | 157% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 0.0 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 74 mg | 6% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1018 mg | 22% | |
*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.
