Use a heavy cast iron skillet for best results.
Heat over high until very hot (almost smoking).
Add olive oil.
4️⃣ Sear to Perfection
Place steaks in the pan.
Do not move them for 3–4 minutes to develop a deep crust.
Flip and cook another 3–4 minutes for medium-rare (adjust for desired doneness).
5️⃣ Butter Baste
Reduce heat to medium.
Add butter, smashed garlic, and herbs to the pan.
Tilt pan slightly and spoon the melted butter over the steaks continuously for 1–2 minutes.
6️⃣ Rest
Transfer steaks to a plate and rest 5–10 minutes before slicing.
This keeps them juicy.
🌡️ Doneness Guide
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Rare: 120–125°F
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Medium-Rare: 130–135°F
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Medium: 140–145°F
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Medium-Well: 150°F
💡 Steakhouse Tips
✔ Dry steaks well for better crust
✔ Use high heat for proper sear
✔ Don’t overcrowd the pan
✔ Finish with a pat of butter on top for that signature look
🍽️ Perfect Pairings
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Garlic mashed potatoes
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Creamed spinach
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Roasted asparagus
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Warm dinner rolls
🧊 Storage
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Store leftovers up to 3 days
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Reheat gently to avoid overcooking
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Slice thin for steak sandwiches
❤️ Final Thoughts
This Ruth’s Chris–style New York Strip Steak is rich, juicy, and packed with bold flavor. With that sizzling butter finish, it delivers steakhouse quality right from your own kitchen.
Perfect crust. Tender center. Pure steak perfection. 🥩🔥