Get ready to fire up your grill and skillet, steak lovers! We’ve gathered 27 mouthwatering New York strip recipes that transform this classic cut into everything from quick weeknight dinners to impressive weekend feasts. Whether you’re craving simple garlic butter steaks or adventurous marinades, this collection has your next favorite meal waiting. Let’s dive into these savory creations that will make your taste buds sing!
Garlic Butter Grilled New York Strip Steak
Let’s be real: if garlic butter and steak had a love child, it would be this glorious, juicy, melt-in-your-mouth masterpiece that’s basically a standing ovation for your taste buds. Seriously, this Garlic Butter Grilled New York Strip Steak is so good, it might just make you forget your own name—in the best way possible.
Ingredients
- a couple of New York strip steaks (about 1 inch thick)
- 2 tablespoons of olive oil
- a generous sprinkle of kosher salt
- a good crack of black pepper
- 4 tablespoons of unsalted butter
- 3 cloves of garlic, minced
- a splash of fresh lemon juice
- a handful of chopped fresh parsley
Instructions
- Take your steaks out of the fridge and let them sit at room temperature for 30 minutes—this helps them cook evenly and avoids a cold center surprise.
- Preheat your grill to high heat, aiming for 450°F to get those perfect sear marks.
- Pat the steaks dry with paper towels (a dry surface equals a better crust, trust me).
- Rub both sides of the steaks with olive oil, then season generously with kosher salt and black pepper.
- Place the steaks on the hot grill and cook for 4–5 minutes without moving them, until you see those gorgeous grill marks form.
- Flip the steaks and cook for another 4–5 minutes for medium-rare (or until the internal temperature hits 130°F on a meat thermometer).
- While the steaks grill, melt the butter in a small saucepan over low heat.
- Add the minced garlic to the butter and cook for 1 minute until fragrant—don’t let it brown or it’ll turn bitter.
- Stir in the fresh lemon juice and chopped parsley, then remove the sauce from the heat.
- Transfer the grilled steaks to a cutting board and let them rest for 5 minutes (this keeps all the juices inside, so no dry steak here).
- Pour the garlic butter sauce over the rested steaks just before serving.
Voilà! You’ve got a steak with a crispy, savory crust and a tender, pink center that’s dripping with garlicky, buttery goodness. Serve it sliced thin over a bed of arugula with extra sauce drizzled on top, or just grab a fork and dive in—no judgment here.
Pan-Seared New York Strip with Herb Butter
Picture this: you’re about to transform a humble hunk of beef into a restaurant-worthy masterpiece that’ll make your taste buds do a happy dance. This pan-seared New York strip with herb butter is the culinary equivalent of putting on a fancy outfit—it looks impressive but secretly requires minimal effort.
Ingredients
- One gorgeous 1.5-inch thick New York strip steak (about 12 ounces)
- A generous sprinkle of kosher salt (about 1 tablespoon)
- A couple of good cracks of black pepper (roughly 2 teaspoons)
- 2 tablespoons of olive oil for that sizzle
- 4 tablespoons of unsalted butter, because everything’s better with butter
- 3 garlic cloves, smashed but still fabulous
- A small handful of fresh thyme sprigs (about 4-5)
- One fresh rosemary sprig for that woodsy vibe
Instructions
- Pat your New York strip steak completely dry with paper towels—this is the secret to getting that perfect crust instead of a sad steam.
- Season both sides of the steak generously with kosher salt and black pepper, really pressing it into the meat.
- Heat 2 tablespoons of olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers, about 2 minutes.
- Carefully place the steak in the hot skillet and cook undisturbed for 4 minutes to develop that beautiful brown crust.
- Flip the steak using tongs and cook for another 4 minutes on the second side for medium-rare.
- Reduce heat to medium-low and add 4 tablespoons of butter, 3 smashed garlic cloves, fresh thyme, and rosemary to the skillet.
- Tip the skillet slightly and use a spoon to continuously baste the steak with the herb-infused butter for 2 full minutes—this is where the magic happens and the flavor gets locked in.
- Transfer the steak to a cutting board and let it rest for exactly 8 minutes—don’t you dare cut into it early or all those precious juices will escape!
- Slice the steak against the grain into ½-inch thick pieces to ensure maximum tenderness.
Finally, that glorious herb butter gets drizzled over the sliced steak, creating little pools of garlicky, herby goodness. The crust should crackle with each bite while the interior remains juicy and pink—a textural dream team. Serve it sliced over creamy mashed potatoes to catch all that incredible butter sauce, or go full steakhouse and pair it with crispy roasted asparagus for the ultimate power dinner.
New York Strip with Red Wine Reduction Sauce
Brace yourselves, steak lovers—this New York Strip with Red Wine Reduction Sauce is about to become your weeknight hero and your dinner party flex. It’s the kind of dish that looks fancy but secretly comes together with the ease of your favorite jeans, promising juicy, beefy perfection draped in a sauce so rich it could probably file its own taxes. Let’s turn your kitchen into a five-star bistro without the intimidating chef’s hat, shall we?
Ingredients
– A couple of New York strip steaks (about 1 inch thick each)
– A generous pinch of kosher salt and freshly ground black pepper
– A tablespoon or so of olive oil
– A couple of minced garlic cloves
– A splash of dry red wine (like Cabernet, about 1/2 cup)
– A cup of beef broth
– A pat of unsalted butter (about 2 tablespoons)
– A teaspoon of fresh thyme leaves
Instructions
1. Pat the New York strip steaks completely dry with paper towels on both sides.
2. Season both sides of the steaks generously with kosher salt and freshly ground black pepper.
3. Heat a tablespoon of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steaks in the hot skillet and sear without moving them for 4–5 minutes, until a deep brown crust forms.
5. Flip the steaks and cook for another 4–5 minutes for medium-rare (internal temperature of 130°F on a meat thermometer).
6. Transfer the steaks to a cutting board to rest, tented loosely with foil, for at least 5 minutes.
7. Reduce the skillet heat to medium and add the minced garlic, sautéing for 30 seconds until fragrant.
8. Pour in the dry red wine, scraping up any browned bits from the bottom of the pan with a wooden spoon.
9. Simmer the wine until reduced by half, about 2–3 minutes, stirring occasionally.
10. Add the beef broth and fresh thyme leaves, then simmer until the sauce thickens slightly, about 5–7 minutes.
11. Stir in the unsalted butter until melted and the sauce is glossy, about 1 minute.
12. Slice the rested steaks against the grain and drizzle with the red wine reduction sauce.
Creamy, velvety sauce clings to each slice of steak, balancing the bold char with a tangy, wine-kissed depth. Serve it over a heap of garlic mashed potatoes to soak up every last drop, or slice it thin for a killer steak sandwich—leftovers (if they exist) are your next day’s victory lap.
Soy and Ginger Marinated New York Strip
Nailed it, food friends! This isn’t just steak; it’s a flavor vacation where soy and ginger throw a party in your mouth, and your New York Strip is the guest of honor. Get ready for a main character meal that will have you doing a happy dance right there at the dining table.
Ingredients
– A couple of New York strip steaks (about 1.5 pounds total)
– A generous 1/2 cup of soy sauce
– A big glug (about 1/4 cup) of olive oil
– A 2-inch piece of fresh ginger, grated
– 4 cloves of garlic, put through a press or finely minced
– A couple of tablespoons of brown sugar
– A good splash (about 1 tbsp) of rice vinegar
Instructions
1. In a medium bowl, whisk together the 1/2 cup of soy sauce, 1/4 cup of olive oil, grated ginger, minced garlic, 2 tablespoons of brown sugar, and 1 tablespoon of rice vinegar until the sugar dissolves.
2. Place your 1.5 pounds of New York strip steaks in a large resealable plastic bag or shallow dish.
3. Pour the entire marinade over the steaks, ensuring they are completely coated.
4. Seal the bag or cover the dish and refrigerate for at least 2 hours, but no more than 8 hours to prevent the meat from breaking down.
5. Remove the steaks from the refrigerator and let them sit on the counter for 30 minutes to take the chill off for more even cooking.
6. Preheat your grill or a heavy skillet over medium-high heat until it’s seriously hot, about 400-450°F.
7. Remove the steaks from the marinade, letting the excess drip off, and discard the used marinade.
8. Place the steaks on the hot grill or skillet and cook, undisturbed, for 4-6 minutes to develop a beautiful crust.
9. Flip the steaks and cook for another 4-6 minutes for medium-rare (135°F internal temperature).
10. For a perfect medium-rare, use a meat thermometer and pull the steaks at 130-135°F, as they will continue to cook while resting.
11. Transfer the cooked steaks to a cutting board and let them rest for a full 5-8 minutes to allow the juices to redistribute.
12. Slice the steaks against the grain for maximum tenderness and serve immediately.
Fantastic work! You’ve just created a steak with a caramelized, savory-sweet crust that gives way to a juicy, pink interior. The ginger provides a warm, zippy kick that cuts through the richness beautifully. Try slicing it thin and piling it high on a bed of crispy greens for a killer steak salad, or serve it alongside a mountain of fluffy mashed potatoes to soak up every last drop of that incredible flavor.
New York Strip Steak with Chimichurri Sauce
Get ready to turn your kitchen into a steakhouse that would make even the most seasoned New Yorker nod in approval! This New York Strip with Chimichurri Sauce isn’t just dinner—it’s a flavor adventure that’ll have you questioning why you ever paid restaurant prices for something you can absolutely nail at home. Trust me, your taste buds are about to send you a thank-you note.
Ingredients
– A couple of gorgeous New York strip steaks (about 1 inch thick)
– A big glug of olive oil (about 2 tablespoons)
– A generous sprinkle of kosher salt and freshly cracked black pepper
– A handful of fresh parsley leaves
– A couple of garlic cloves
– A splash of red wine vinegar (about 2 tablespoons)
– A pinch of red pepper flakes
– A squeeze of fresh lemon juice (about 1 tablespoon)
Instructions
1. Pat those beautiful New York strip steaks completely dry with paper towels—this is your secret to a killer crust!
2. Rub both sides of the steaks with olive oil until they’re lightly coated.
3. Season both sides generously with kosher salt and freshly cracked black pepper, pressing gently to make it stick.
4. Let the steaks sit at room temperature for 30 minutes—this helps them cook evenly from edge to edge.
5. While the steaks rest, finely chop the fresh parsley leaves and garlic cloves.
6. Combine the chopped parsley, garlic, remaining olive oil, red wine vinegar, red pepper flakes, and fresh lemon juice in a small bowl to make your chimichurri sauce.
7. Stir the chimichurri sauce until everything is well combined, then set it aside.
8. Heat a heavy skillet (cast iron is perfect) over medium-high heat until it’s smoking hot—about 2-3 minutes.
9. Carefully place the steaks in the hot skillet; you should hear an immediate sizzle!
10. Cook the steaks for 4-5 minutes without moving them to develop that beautiful brown crust.
11. Flip the steaks using tongs and cook for another 4-5 minutes for medium-rare (125°F internal temperature).
12. Transfer the steaks to a cutting board and let them rest for 5-10 minutes—this keeps all those delicious juices inside.
13. Slice the steaks against the grain into ½-inch thick pieces.
14. Drizzle the chimichurri sauce over the sliced steak or serve it on the side for dipping.
Look at that masterpiece! The steak comes out juicy and tender with a crust that crackles with flavor, while the bright, herby chimichurri cuts through the richness like a culinary high-five. Serve it piled high on a platter with crispy roasted potatoes or slice it thin for the most epic steak tacos of your life.
Classic New York Strip with Blue Cheese and Walnut Butter
Venture beyond basic steak night with this flavor-packed masterpiece that’ll make your taste buds do a happy dance and your grill feel like a rockstar. Seriously, this isn’t just dinner—it’s a culinary event where juicy New York strip gets a glamorous makeover with blue cheese’s tangy punch and walnut butter’s nutty richness.
Ingredients
– One gorgeous 1.5-inch thick New York strip steak (about 12 ounces)
– A generous sprinkle of kosher salt and freshly cracked black pepper
– A couple of tablespoons of olive oil for sizzling
– Half a cup of crumbled blue cheese (the good, funky stuff)
– A quarter cup of finely chopped walnuts
– Four tablespoons of softened unsalted butter
– One minced garlic clove (because garlic makes everything better)
– A tiny pinch of cayenne pepper for subtle heat
Instructions
1. Take your steak out of the refrigerator 30 minutes before cooking to bring it to room temperature—this ensures even cooking from edge to center.
2. Pat the steak completely dry with paper towels to guarantee a proper sear rather than steam.
3. Season both sides generously with kosher salt and freshly cracked black pepper, pressing the seasoning into the meat.
4. Heat a heavy cast-iron skillet over medium-high heat until it’s seriously hot, about 3-4 minutes.
5. Add olive oil to the skillet and swirl to coat the bottom evenly.
6. Carefully place the steak in the hot skillet—it should sizzle immediately upon contact.
7. Cook the steak undisturbed for exactly 4 minutes to develop a deep brown crust.
8. Flip the steak using tongs and cook for another 4 minutes for medium-rare (125°F internal temperature).
9. Transfer the steak to a cutting board and let it rest for 8 full minutes—don’t skip this step as it allows juices to redistribute.
10. While the steak rests, combine softened butter, blue cheese, chopped walnuts, minced garlic, and cayenne pepper in a small bowl.
11. Mix the butter mixture vigorously with a fork until well combined and slightly fluffy.
12. Slice the rested steak against the grain into half-inch thick pieces.
13. Top the sliced steak immediately with generous dollops of the blue cheese walnut butter.
Zesty and luxurious, this steak delivers crackly crust giving way to tender, pink perfection beneath. The butter melts into creamy pockets of tangy blue cheese and toasty walnuts that cling to every bite. Try serving it over arugula with a lemon wedge—the peppery greens and bright citrus cut through the richness beautifully.
Peppercorn-Crusted New York Strip with Creamy Au Poivre Sauce
Carnivores, rejoice! We’re about to elevate your steak night from ‘meh’ to magnificent with a peppercorn-crusted masterpiece that packs more punch than your morning alarm clock. This isn’t just dinner—it’s a flavor adventure that’ll have your taste buds doing the cha-cha.
Ingredients
– A couple of gorgeous New York strip steaks (about 1.5 inches thick)
– A generous handful of mixed peppercorns (black, pink, and green if you’re feeling fancy)
– A good glug of olive oil (about 2 tablespoons)
– A solid pinch of kosher salt
– A splash of brandy (about ¼ cup)
– A cup of heavy cream
– A couple of minced garlic cloves
– A pat of butter (about 2 tablespoons)
Instructions
1. Crush those peppercorns using a spice grinder or mortar and pestle until they’re coarsely ground—you want texture, not dust!
2. Pat your steaks completely dry with paper towels (this is the secret to that perfect crust, trust me).
3. Rub both sides of each steak with olive oil, then press the crushed peppercorns firmly into the meat until they’re nicely adhered.
4. Season both sides generously with kosher salt—don’t be shy, this is your flavor foundation.
5. Heat a heavy skillet over medium-high heat until it’s seriously hot (a drop of water should sizzle and evaporate instantly).
6. Place steaks in the dry, hot skillet and sear for 4-5 minutes without moving them—this builds that beautiful crust we’re after.
7. Flip steaks and cook for another 4-5 minutes for medium-rare (125°F internal temperature).
8. Transfer steaks to a cutting board to rest—this lets the juices redistribute so they don’t end up on your plate instead of in your mouth.
9. Reduce heat to medium and add minced garlic to the same skillet, cooking for just 30 seconds until fragrant.
10. Pour in brandy carefully (it might flame up dramatically—stand back, chef!).
11. Let the brandy reduce by half, scraping up all those delicious browned bits from the bottom of the pan.
12. Pour in heavy cream and bring to a gentle simmer, stirring constantly.
13. Whisk in butter until the sauce becomes gloriously smooth and slightly thickened.
14. Slice your rested steaks against the grain—this makes them incredibly tender instead of chewy.
Outrageously delicious doesn’t even begin to cover it! The crackle of that peppercorn crust gives way to juicy, pink perfection inside, while the creamy sauce wraps everything in velvety luxury. Try serving it over crispy roasted potatoes to soak up every last drop of that incredible au poivre magic.
New York Strip with Balsamic Glaze and Roasted Vegetables
Ever have one of those days where you stare into your fridge like it’s a magic portal to dinner inspiration, only to find… vegetables staring back? Well, grab your apron because we’re about to turn that produce into a main event worthy of a standing ovation.
Ingredients
- A couple of beautiful New York strip steaks (about 1 inch thick)
- A good glug of olive oil (about 2 tablespoons)
- A generous sprinkle of kosher salt and freshly cracked black pepper
- A pound or so of your favorite roasting veggies (think a couple of carrots, a red onion, and a bell pepper)
- A splash of balsamic vinegar (about 1/4 cup)
- A little honey (about a tablespoon)
- A couple of cloves of garlic, minced
- A few sprigs of fresh rosemary
Instructions
- Preheat your oven to a roaring 425°F.
- Chop all your vegetables into roughly 1-inch chunks for even cooking.
- Toss those veggies with a glug of olive oil, a generous sprinkle of salt and pepper, and your minced garlic on a large baking sheet. Pro Tip: Don’t crowd the pan, or you’ll steam them instead of roasting!
- Roast the vegetables for 20 minutes, or until they’re tender and have some deliciously crispy, browned edges.
- While the veggies are roasting, pat your steaks completely dry with paper towels—this is the secret to a perfect sear.
- Heat a heavy skillet (cast iron is best!) over high heat until it’s seriously hot.
- Rub the steaks with a little olive oil and season both sides very generously with salt and pepper.
- Place the steaks in the hot skillet and cook, without moving them, for 4-5 minutes to get a gorgeous, dark brown crust.
- Flip the steaks and cook for another 3-4 minutes for medium-rare (135°F on a meat thermometer). Pro Tip: For a more accurate cook, always use a thermometer!
- Remove the steaks from the skillet and let them rest on a cutting board for at least 5 minutes. Pro Tip: This lets the juices redistribute, making every bite tender.
- While the steak rests, pour the balsamic vinegar and honey into the same hot skillet (be careful, it might sizzle!).
- Simmer the glaze for 2-3 minutes, stirring constantly, until it thickens enough to coat the back of a spoon.
- Slice your rested steak against the grain, drizzle everything with the balsamic glaze, and top with the fresh rosemary.
My goodness, the contrast here is everything—the savory, juicy steak against the sweet-tangy glaze and those deeply caramelized, tender-crisp vegetables. Honestly, just pile it all on one plate and dive right in; it’s a flavor party where everyone’s invited.
New York Strip with Garlic Herb Mushrooms
Just when you thought steak night couldn’t get any better, along comes this garlicky mushroom situation that’ll make your taste buds do a happy dance. Seriously, this New York Strip with Garlic Herb Mushrooms is about to become your new favorite way to impress yourself (and maybe some lucky dinner guests too).
Ingredients
– 2 beautiful New York strip steaks (about 1 inch thick)
– A generous sprinkle of kosher salt
– A good crack of black pepper
– 2 tablespoons of olive oil
– 4 cloves of garlic, minced up nice and fine
– 8 ounces of sliced cremini mushrooms
– A couple tablespoons of butter
– A splash of beef broth (about ¼ cup)
– A handful of fresh thyme leaves
– A squeeze of fresh lemon juice (about 1 tablespoon)
Instructions
1. Pat your steaks completely dry with paper towels—this is crucial for getting that perfect sear.
2. Season both sides of the steaks generously with kosher salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium-high heat until it shimmers (about 2 minutes).
4. Place the steaks in the hot skillet and cook for 4 minutes without moving them to develop a golden-brown crust.
5. Flip the steaks and cook for another 4 minutes for medium-rare (125°F internal temperature).
6. Transfer the steaks to a cutting board and let them rest for 8 minutes—don’t skip this step!
7. Add the remaining tablespoon of olive oil to the same skillet over medium heat.
8. Toss in the minced garlic and cook for 30 seconds until fragrant.
9. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
10. Stir in the butter until melted and coating the mushrooms.
11. Pour in the beef broth and scrape up all those delicious browned bits from the bottom of the pan.
12. Sprinkle in the fresh thyme leaves and cook for 2 minutes until the sauce slightly thickens.
13. Finish with a squeeze of fresh lemon juice and stir to combine.
14. Slice the rested steaks against the grain into ½-inch thick pieces.
15. Top the sliced steak with the garlic herb mushrooms and all that glorious pan sauce.
Let’s talk about that perfect medium-rare steak—juicy, tender, and packed with beefy flavor that plays so nicely with those earthy, garlicky mushrooms. The pan sauce brings everything together with its buttery richness and bright herbal notes. Honestly, serve this over creamy mashed potatoes or with some crusty bread to soak up every last drop of that incredible sauce, and you’ve got yourself a restaurant-quality meal right at home.
Smoked New York Strip with BBQ Rub
Unbelievably, we’re about to turn that gorgeous New York strip into the smoky, crusty masterpiece of your backyard BBQ dreams—no fancy chef skills required, just a healthy dose of patience and maybe a cold beverage to keep you company.
Ingredients
- One beautiful 2-pound New York strip steak, about 1.5 inches thick
- A generous ¼ cup of your favorite BBQ rub (the kind with a little kick)
- A couple of tablespoons of olive oil
- A splash of apple cider vinegar in a spray bottle
Instructions
- Pat your New York strip completely dry with paper towels—this is the secret to that killer crust, trust me.
- Drizzle both sides with olive oil and rub it in like you’re giving it a mini massage.
- Coat the steak evenly with the BBQ rub, pressing gently so it sticks.
- Let the steak sit at room temperature for 30 minutes—this helps it cook more evenly, a pro tip for avoiding a cold center.
- Preheat your smoker to 225°F using your favorite wood chips (hickory or oak work wonders here).
- Place the steak directly on the smoker grate and close the lid.
- Smoke until the internal temperature hits 120°F, about 60–75 minutes—use that meat thermometer, it’s your best friend here.
- Spritz the steak lightly with apple cider vinegar every 20 minutes to keep it moist and add a tangy note.
- Heat a cast-iron skillet over high heat until it’s smoking hot, about 2 minutes.
- Sear the steak for 60 seconds per side to develop a flavorful, crispy crust.
- Remove the steak from the skillet and let it rest on a cutting board for 10 minutes—don’t skip this, it lets the juices redistribute.
- Slice against the grain into ½-inch thick strips before serving.
Amazingly, that smoky bark gives way to a juicy, pink interior that’s packed with savory-sweet flavor. Serve it sliced over a crisp arugula salad with shaved Parmesan, or go all-in and pile it onto toasted brioche buns with a dollop of horseradish cream for the ultimate steak sandwich experience.
Cajun-Spiced New York Strip with Zesty Lime Butter
Nailed it, food friends! We’re about to transform your Tuesday from “meh” to magnificent with a steak that packs more personality than your quirky aunt at a family reunion. Get ready for a flavor fiesta that’ll make your taste buds do the cha-cha slide.
Ingredients
– A couple of gorgeous New York strip steaks (about 1.5 inches thick)
– A generous sprinkle of Cajun seasoning (about 2 tablespoons worth)
– A big ol’ tablespoon of olive oil
– 4 tablespoons of softened butter (that’s half a stick, folks)
– The zest and juice from one lively lime
– A pinch of salt and a few cracks of black pepper
Instructions
1. Pat those beautiful steaks completely dry with paper towels—this is your secret weapon for that perfect crust.
2. Rub steaks all over with olive oil, then season aggressively with Cajun seasoning, salt, and pepper.
3. Let steaks sit at room temperature for 30 minutes—patience, grasshopper! This ensures even cooking.
4. While steaks rest, mix softened butter with lime zest and juice until perfectly combined.
5. Heat a cast-iron skillet over medium-high heat until it’s smoking hot (about 450°F).
6. Place steaks in the skillet and cook undisturbed for exactly 4 minutes to develop that gorgeous crust.
7. Flip steaks and cook for another 4 minutes for medium-rare (add 1 minute per side for medium).
8. Remove steaks from skillet and immediately top with your zesty lime butter.
9. Let steaks rest for 5-8 minutes before slicing—this allows juices to redistribute instead of ending up on your cutting board.
10. Slice against the grain and serve immediately.
Absolute perfection! The spicy Cajun crust gives way to juicy, pink interior while that tangy lime butter cuts through the richness like a culinary superhero. Try serving slices over a crisp arugula salad or alongside loaded mashed potatoes for the ultimate comfort food experience.
New York Strip with Mustard Cream Sauce
Whoever said you can’t have it all clearly never met this New York Strip with Mustard Cream Sauce—it’s the steakhouse hero your weeknight dinners deserve, minus the fancy pants price tag and judgmental side-eye from the waiter.
Ingredients
– A couple of New York strip steaks (about 1 inch thick)
– A generous sprinkle of kosher salt and freshly cracked black pepper
– A glug of olive oil (about 2 tablespoons)
– 2 minced garlic cloves
– A hearty splash of heavy cream (½ cup)
– A bold dollop of Dijon mustard (2 tablespoons)
– A squeeze of fresh lemon juice (1 tablespoon)
– A handful of chopped fresh parsley
Instructions
1. Pat the New York strip steaks completely dry with paper towels—this is your secret weapon for a killer sear.
2. Season both sides of the steaks generously with kosher salt and freshly cracked black pepper.
3. Heat a glug of olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the steaks in the hot skillet and sear for 4–5 minutes without moving them, until a deep brown crust forms.
5. Flip the steaks and cook for another 4–5 minutes for medium-rare (135°F internal temperature).
6. Transfer the steaks to a cutting board to rest—don’t skip this step, or the juices will stage a dramatic escape!
7. Reduce the skillet heat to medium and toss in the minced garlic, sautéing for 1 minute until fragrant.
8. Pour in the heavy cream and Dijon mustard, whisking constantly to combine.
9. Simmer the sauce for 3–4 minutes, stirring often, until it thickens enough to coat the back of a spoon.
10. Stir in the fresh lemon juice and chopped parsley, then remove the skillet from the heat.
11. Slice the rested steaks against the grain—this keeps them tender, not tough.
12. Drizzle the mustard cream sauce over the sliced steak and serve immediately.
Let’s be real: the creamy, tangy sauce clings to every juicy bite of steak like a culinary hug, while the seared crust adds a satisfying crunch. Try piling it over crispy roasted potatoes or alongside a simple arugula salad for a meal that’s basically a high-five in food form.
Conclusion
Zesty, versatile, and utterly delicious—these 27 New York strip recipes prove there’s no wrong way to enjoy a great steak. Whether you grilled, pan-seared, or dressed it up with bold flavors, we hope you found inspiration for your next meal. Try one (or a few!), then drop a comment with your favorite—and don’t forget to share this roundup on Pinterest for fellow steak lovers!
