New York Strip Steak Recipe

NY Strip Steak sliced and served in a cast iron skillet with creamy pan sauce

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This juicy, flavorful New York Strip Steak recipe is seared to perfection and topped with a rich, buttery white wine–horseradish pan sauce. Ready in about 20 minutes, it’s a restaurant-quality dinner that’s perfect for busy weeknights or special occasions.

Prep Time5

Cook Time20

Resting time10

Total Time35

Course: Dinner

Cuisine: American

Servings:

Author: Kellie

Cost: $20

Equipment

cast iron skillet
chef's knife
cutting board

Ingredients

For the Steak

2 New York strip steaks 10–12 oz each, 1–1½-inch thick
1½ tsp kosher salt
½ tsp freshly ground black pepper
2 Tbsp olive oil
2 Tbsp butter
5 garlic cloves lightly smashed
2 –3 sprigs fresh thyme or 1 sprig rosemary

For the White Wine Horseradish Pan Sauce

3 garlic cloves finely minced
½ cup dry white wine Sauvignon Blanc or Pinot Grigio
½ cup low-sodium beef broth
1 tsp Dijon mustard
1 –2 Tbsp prepared horseradish
1 tsp Worcestershire sauce
2 Tbsp cold salted butter cubed
2 Tbsp heavy cream sour cream or crème fraîche (optional)
Kosher salt & black pepper to taste
Chopped chives or parsley for serving

Instructions

Pat steaks dry and season all over with the salt. Set on a rack and refrigerate uncovered 1–24 hours.
Pull steaks from the fridge 30 minutes before cooking. Pat dry again and season with the pepper just before the pan hits the heat.
Heat a cast-iron skillet over medium-high until very hot. Add oil, then the steaks (lay away from you). Sear 2–3 minutes until a deep crust forms. Flip, drop in the 2 Tbsp butter, garlic, and thyme. Reduce to medium and baste continuously 1–2 minutes. Cook until the internal temperature on an instant read thermometer reads 120–125°F for medium-rare or 130–135°F for medium (the temp will rise as it rests). Transfer steaks to a plate and tent loosely with foil 5–10 minutes.
Carefully pour off all but 1 teaspoon fat. Set skillet over medium heat. Add the shallot and sauté 30–60 seconds until translucent. Add in the wine and scrape up the browned bits with a wooden spoon. Reduce by about half, 1–2 minutes. Stir in broth and Dijon; simmer until slightly syrupy, 3–4 minutes.
With the pan off the heat, whisk in horseradish and Worcestershire. Swirl in the cold butter (and the cream, if using) until glossy. Taste and adjust the seasonings. If it’s too bold, add a little more butter; if it’s too sharp, a pinch of sugar softens it.
To serve, slice steak against the grain, spoon sauce over the top, and shower with chives or parsley.

Notes

For best flavor, dry brine the steaks in advance - even 1 hour makes a difference.
Use a thermometer for foolproof results. Overcooked steak is a dry steak!
If the sauce tastes too sharp, whisk in a little extra butter or a pinch of sugar to balance it.

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