New York Strip Steak

Ingredients

• 2 steaks (approximately 590 g total)New York strip steaks
• 1/8 teaspoonsea salt
• 1/8 teaspoonfreshly crushed black pepper
• 15 mlolive oil
• 2 sprigsrosemary
• 2–3 clovesgarlic
• 15 gbutter

Instructions

1. 1

   Season the steaks

   Sprinkle the sea salt and freshly crushed black pepper over both sides of the steaks, pressing the seasoning gently into the meat.

2. 2

   Heat the oil

   Warm the olive oil in a large cast-iron skillet over medium-high heat.

3. 3

   Brown the fat

   When the oil is hot, use tongs to place the steak fat-side down in the skillet. Cook for 1–2 minutes, until the fat is lightly browned.

4. 4

   Cook the steaks

   Cook the steaks without moving them for approximately 3–4 minutes on each side for medium-rare. While they cook, add the butter, rosemary sprigs and garlic cloves to the pan.

5. 5

   Baste with butter

   Once the butter has melted, spoon it over the steaks.

6. 6

   Rest the meat

   Remove the steaks from the skillet and leave them to rest for about 5 minutes.

7. 7

   Slice and serve

   Cut the steaks into thin strips against the grain and serve hot with a keto-friendly sauce of your choice.

What is New York strip steak?

New York strip is a tender beef steak cut from the short loin, a well-known choice in American steakhouses. It has a satisfying beefy flavour and a strip of fat along one edge.

This version keeps the seasoning simple and builds extra savouriness in the pan with butter, rosemary and garlic. Basting lets those flavours coat the steak as it cooks.

Nutrition and macros by portion

The nutrition label shows one serving as written: 779 calories, 61g protein, 1g carbs, 57g fat.

The steak provides most of the protein and fat, with additional fat from the olive oil and butter; the seasonings and herbs contribute very little carbohydrate. Pair a serving with vegetables or salad for a more balanced plate.

Choosing the steak and aromatics

Steak: Choose pieces of similar thickness so they cook at roughly the same rate. The recipe calls for about 590 g of steak in total.

Aromatics: Rosemary sprigs and whole garlic cloves flavour the melted butter without requiring the garlic to be chopped. Keep them in the pan while cooking and basting.

Getting a good sear

Hot pan: Let the oil heat in the cast-iron skillet before adding the steak. Starting with a properly hot surface helps the meat brown rather than simply warm through.

Fat edge: Hold the steak fat-side down with tongs for 1–2 minutes to brown that edge. Then lay it flat and leave it undisturbed for the stated cooking time.

Basting and doneness

Basting: Add the butter, rosemary and garlic while the steaks cook, then spoon the melted butter over the meat. Keep the skillet steady and take care around the hot fat.

Timing: The method gives approximately 3–4 minutes per side for medium-rare, but steak thickness and pan heat affect the result. If you use a meat thermometer, check the thickest part and follow your preferred doneness guide.

Resting and slicing

Rest: Leave the steaks for about 5 minutes after taking them out of the skillet. This also gives you time to get plates and sides ready.

Against the grain: Look for the direction of the muscle fibres and slice across them into thin strips. This makes each piece easier to chew.

What to serve with it

For a simple plate, pair the steak with a green salad, steamed greens or roasted vegetables. Choose a sauce that suits your meal; the recipe leaves the sauce to your preference.

If you want a more substantial meal, serve it with potatoes, rice or crusty bread. Add these alongside the steak rather than changing the pan method.

Recipe notes & tips

• Pat the steaks dry before seasoning if their surfaces are damp, so they brown more readily.
• Use tongs to hold the steak on its fat edge without piercing the meat.
• Avoid moving the steaks during the stated searing time on each side.
• Have the rosemary, garlic and butter ready before the steaks go into the pan.
• Slice only after the steaks have rested for about 5 minutes.

Variations

• Add thyme: Use a sprig of thyme alongside the rosemary as the steak cooks.
• Use ghee: Replace the butter with ghee for a different buttery finish.
• Add chilli: Include a pinch of chilli flakes in the melted butter for gentle heat.
• Make a pan sauce: After removing the steak, deglaze the skillet with a splash of stock and scrape up the browned bits.
• Serve with blue cheese: Add a small amount of crumbled blue cheese to each steak just before serving.

Common mistakes to avoid

• Cold pan: The steak may brown poorly; wait until the oil is hot before adding it.
• Crowded skillet: The steaks can steam rather than sear; use a pan large enough to leave space around them.
• Moving the steak too soon: It may not develop a good browned surface; leave it undisturbed for the stated time.
• Overcooking: Steak can become less tender; keep an eye on thickness and check doneness to your preference.
• Skipping the rest: The juices may run out more quickly when sliced; rest the steaks for about 5 minutes first.

How to store

Refrigerate leftover steak in an airtight container and use within 3–4 days. Reheat gently in a covered pan over low heat, or enjoy it cold in a salad; avoid prolonged heating, which can dry it out.

Frequently asked questions