The Best Steak You'll Ever Make (Restaurant-Quality)
About this recipe
If you're looking to impress at your next dinner, this steak recipe is a game changer. Frank Proto from Epicurious shows us how to transform a simple New York strip steak into a restaurant-quality dish right in your kitchen.
The key to achieving that perfect steak lies in two main secrets: proper seasoning and cooking it to the right temperature. With just a few ingredients and some patience, you can create a steak that's crusty on the outside and juicy on the inside.
Ingredient notes
- Use a New York strip steak that's about 1.5 inches thick for the best results.
- Kosher salt is recommended for seasoning; avoid table salt as it can be too salty.
Tips from Epicurious’s video
- Let the steak sit at room temperature for 15-20 minutes before cooking to ensure even cooking.
- Pat the steak dry before cooking to remove moisture, which is crucial for achieving a nice crust.
- Cook the steak without moving it for the first 3-4 minutes to develop a good sear.
- Baste the steak with butter, garlic, and thyme to enhance flavor and aid in browning.
- Use a meat thermometer to check for doneness; aim for 140°F for medium.
Good to know
- How long should I cook the steak on each side?
- Cook the steak for 3-4 minutes on one side before flipping.
- What temperature should the steak be when I take it off the heat?
- Remove the steak from the pan when it reaches 140°F for medium doneness.
- Why is it important to let the steak rest after cooking?
- Letting the steak rest for 5-7 minutes allows the juices to redistribute, preventing a dry steak.
No life story here — the video and the recipe are the whole point. All credit to Epicurious: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Take the New York strip steak out of the fridge and let it sit for 15-20 minutes to reach room temperature.
- 2
Season the steak generously with kosher salt on all sides, and lightly with black pepper, ensuring even coverage.
- 3
Heat a cast iron pan over medium-high heat and add vegetable oil, waiting for it to shimmer and produce wisps of smoke.
- 4
Pat the steak dry to remove any moisture, then place it in the hot pan away from you to avoid splatter.
- 5
Cook the steak for 3-4 minutes without moving it to develop a nice crust.
- 6
After 3-4 minutes, check the steak by lifting it slightly to see if it has developed a brown crust.
- 7
Once browned, flip the steak and cook the other side for another 3-4 minutes.
- 8
While the steak cooks, prepare aromatics by smashing the garlic cloves and having thyme ready.
- 9
Add butter to the pan along with the garlic and thyme, and begin basting the steak with the melted butter.
- 10
Use a meat thermometer to check the internal temperature, aiming for 140°F for medium doneness.
- 11
Once the steak reaches the desired temperature, remove it from the pan and place it on a rack to rest for 5-7 minutes.
- 12
Slice the steak against the grain and serve on a plate, allowing juices to flow into the groove of the cutting board.
Heads up — we had to guess a little:
- Estimated amount of kosher salt for seasoning based on typical usage.
- Estimated amount of black pepper for seasoning based on typical usage.
Credit where it’s due: this recipe was transcribed from Epicurious’s original video on YouTube. Follow them there — it’s their dish.
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