Roadhouse Style Seared New York Strip

Name: Roadhouse Style Seared New York Strip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Ingredients: 2 (10-12 oz) New York Strip steaks, about 1 to 1.5 inches thick; 2 tsp coarse kosher salt; 1 tsp freshly ground black pepper; 1 tsp garlic powder; 1/2 tsp onion powder; 1/2 tsp smoked paprika (optional, but recommended); 1 tbsp high smoke point oil (canola, grapeseed, or avocado oil); 4 tbsp unsalted butter; 2 sprigs fresh rosemary or thyme (or both); 2 cloves garlic, smashed

Inspired by the firm texture and rich flavor of Texas Roadhouse's classic cut, this recipe brings that steakhouse experience right to your home kitchen.

Prep: 15 min

Cook: 10-15 min

Total: 25-30 min

2 servings

Ingredients

2 (10-12 oz) New York Strip steaks, about 1 to 1.5 inches thick
2 tsp coarse kosher salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp smoked paprika (optional, but recommended)
1 tbsp high smoke point oil (canola, grapeseed, or avocado oil)
4 tbsp unsalted butter
2 sprigs fresh rosemary or thyme (or both)
2 cloves garlic, smashed

Instructions

1
Remove steaks from the refrigerator 30-60 minutes before cooking to bring them closer to room temperature. Pat them thoroughly dry with paper towels. This is crucial for a good sear.
2
In a small bowl, combine coarse kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Season both sides of the steaks generously with this mixture, pressing the seasoning into the meat.
3
Heat a heavy-bottomed skillet (preferably cast iron) over high heat until it just begins to smoke. Add the high smoke point oil to the pan.
4
Carefully place the seasoned steaks into the hot skillet. Do not overcrowd the pan; cook one steak at a time if necessary. Sear undisturbed for 3-4 minutes until a deep, dark brown crust forms.
5
Flip the steaks. Immediately add the unsalted butter, rosemary/thyme sprigs, and smashed garlic cloves to the pan. Tilt the pan slightly and, using a spoon, baste the melting butter over the steaks continuously for 3-5 minutes, or until desired doneness is reached. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C); for medium, 135-140°F (57-60°C).
6
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with foil and let them rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7
Slice against the grain, if desired, and serve immediately with your favorite sides.

Nutrition Facts

780 kcal

Calories

75g

Protein

Carbs

55g

Fat

Roadhouse Style Seared New York Strip

Ingredients

Instructions

Nutrition Facts

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