The Ultimate New York Strip Steak Recipe (with Chefski & Moody’s Butcher Shop)
Step into the realm of culinary excellence with a favorite collaboration between Chefski and Moody’s Butcher Shop. There’s no secret handshake here, just a handful of good habits that turn a great cut of beef into the best steak you’ve made at home.
These New York strips are cut from the choicest strip loin at Moody’s, and starting with quality beef does half the work for you. The rest is technique, and it’s simpler than you’d think. Keep reading for the full how-to.
What you’ll need
- Two New York strip steaks, cut about one inch thick (we love the strip loin from Moody’s Butcher Shop)
- Kosher salt
- Olive oil
- Unsalted butter, and plenty of it
- Fresh garlic, smashed
- Fresh herbs (thyme and rosemary are perfect, and yes, they need to be fresh)
- Freshly cracked black pepper and your favorite finishing seasonings
How to cook the perfect strip steak
Start with the right thickness
An inch-thick steak is the sweet spot. It gives you enough room to build a serious crust on the outside while keeping the center juicy and evenly cooked, every single time.
Keep the seasoning simple
Great beef doesn’t need much. A generous, even coating of salt is all it takes to draw out the steak’s natural flavor and set up that crust. Save the pepper for the end, where it won’t scorch.
Get the pan screaming hot
Add a drizzle of olive oil to your pan and heat it until it just begins to smoke. That faint wisp is your green light. A properly heated pan is the difference between a steak that sears and one that steams.
Build the crust, then leave it alone
Lay the steak down and resist every urge to move it. Let it sit so the surface can caramelize into a deep, even crust. A gentle rock of the pan keeps the oil moving underneath, but your hands stay off the meat.
Bring on the butter, garlic, and herbs
After about five minutes, flip the steak and add a generous knob of butter, a few smashed cloves of garlic, and a small bundle of fresh herbs. Tilt the pan and spoon that foaming, fragrant butter over the top again and again. This is where the magic happens.
Don’t be shy with the butter
This is not the moment for restraint. The butter bastes the steak, carries the garlic and herb flavor into every bite, and gives you that glossy, restaurant-quality finish.
Let it rest
Pull the steak and give it five minutes of quiet. Resting lets the juices settle back through the meat instead of running out the moment you cut in. Patience pays off in every slice.
Finish with a flourish
Crack fresh black pepper over the top, add a final pinch of your favorite finishing seasonings, and serve. That last touch lifts the whole thing.
The Chefski takeaway
Start with great beef, respect the heat, and don’t rush the rest. For the freshest local cuts, we trust the bounty at Moody’s Butcher Shop, and for the kind of unforgettable meal you don’t have to cook yourself, you know where to find us.
Want this same care brought to your own table? Chefski plates farm-to-table, fully custom menus for in-home dinners, parties, and celebrations across the Indianapolis area. Call (463) 209-8827 or email stayhungry@mychefski.com to start planning. Stay hungry.