How to cook New York Strip Steak?

Slow roast the steaks at low heat: This method is called “reverse staging.” Preheat oven to 275 F. Season steaks generously with salt and pepper. Place on a rack fitted over a rimmed baking sheet. Cook for 25-35 minutes, checking after 20 minutes, until internal temperature reaches 125 F. For an accurate temperature, place the thermometer into the side, then into the center of the steak. Let rest 10 minutes. Sear the steaks at high heat: Heat a skillet or cast iron pan on high heat. Add the oil and heat until smoking, and then add the steaks. Cook for 1 minute, undisturbed. Flip, drain off the fat, then cook another 1 minute, undisturbed. Add 1 tablespoon of butter, garlic cloves, thyme, and rosemary. Baste the steaks as the butter browns and gets foamy. Add remaining tablespoon of butter and continue basting until the butter is no longer foamy. At this point, the butter has done its job, and the steaks are seared with a nice crust. Remove to the rack to rest, about 10 minutes. Serve.

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