Home / Recipes / American / Beef Striploin Steak Recipe — Perfect Pan-Seared Striploin with Garlic-Herb Butter

Beef Striploin Steak Recipe — Perfect Pan-Seared Striploin with Garlic-Herb Butter

This beef striploin steak recipe delivers a tender, flavorful New York strip with a crisp sear, precise doneness targets, and an easy garlic-herb butter finish. Includes exact sear times, internal temperatures, and a quick pan sauce for foolproof results.

⏱
Prep Time 15 min
🔥
Cook Time 30 min
⏰
Total Time 45 min
👥
Servings 4
⭐
Difficulty Medium
American High-Protein Dinner American High-Protein

About This Recipe

This beef striploin steak recipe delivers a tender, flavorful New York strip with a crisp sear, precise doneness targets, and an easy garlic-herb butter finish. Includes exact sear times, internal temperatures, and a quick pan sauce for foolproof results.

Reference photos to help you picture the finished recipe.

Ingredients

  • 4 boneless beef striploin steaks (New York strip), 8–10 oz each (about 2–2.5 cm / 3/4–1 in thick) — room temperature
  • 1 1/2 tsp fine sea salt (or 2 tsp kosher salt) per steak plus extra for finishing
  • 1 tsp freshly ground black pepper per steak
  • 2 tbsp neutral oil with high smoke point (canola, grapeseed, or sunflower)
  • 3 tbsp unsalted butter
  • 4 garlic cloves, lightly crushed
  • 4 sprigs fresh thyme or 2 sprigs rosemary
  • 1/2 cup beef or low-sodium chicken stock (for pan sauce)
  • 1 tbsp Worcestershire sauce or 1 tbsp balsamic vinegar (for pan sauce)
  • 1 tsp Dijon mustard (optional, for pan sauce)
  • 1 tbsp cold butter (to finish pan sauce)
  • Lemon wedges and chopped parsley for serving (optional)

Nutrition Facts

450 Calories 23% daily value
38.00g Protein 76% daily value
6.00g Carbs 2% daily value
32.00g Fat 49% daily value
1.00g Fiber 4% daily value

Instructions

  1. 1
    Step 1: At-a-glance prep — Remove steaks from fridge 30–45 minutes before cooking to come toward room temperature (shorter for very thin steaks). Pat dry thoroughly with paper towels.
  2. 2
    Step 2: Season — Sprinkle each steak evenly with 1 1/2 tsp fine sea salt (or 2 tsp kosher) and 1 tsp black pepper. Press seasoning into meat. For deeper seasoning, salt up to 1 hour ahead.
  3. 3
    Step 3: Preheat equipment — Place a heavy 10–12" cast-iron skillet or heavy-bottom skillet on the stove and preheat over medium-high for 5 minutes until very hot. Preheat oven to 400°F (200°C) if finishing in oven.
  4. 4
    Step 4: Sear — Add 2 tbsp neutral oil to the hot pan and swirl. Place steaks in pan away from you, spacing them with room. Sear without moving: for 1" (2.5 cm) steak, sear 2–3 minutes per side for a brown crust; for 1 1/4"–1 1/2" (3–4 cm), sear 3–4 minutes per side.
  5. 5
    Step 5: Baste and flavor — During the last 60–90 seconds of the second sear, reduce heat to medium, add 3 tbsp butter, crushed garlic, and herb sprigs. Tilt pan and continuously spoon melted butter over steaks (basting) to build flavor.
  6. 6
    Step 6: Check temperature / oven finish — Use an instant-read thermometer in the thickest part. Target temperatures (pull 5°F/3°C below final to allow carryover): Rare 115–120°F, Medium-rare 125–130°F, Medium 135–140°F. If steaks need finishing, transfer skillet to 400°F oven for 3–6 minutes until thermometer reaches pull temp.
  7. 7
    Step 7: Rest — Transfer steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes. Rest allows juices to redistribute and accounts for carryover cooking.
  8. 8
    Step 8: Make quick pan sauce (optional) — While steaks rest, remove excess fat from skillet, place over medium heat, add 1/2 cup stock and 1 tbsp Worcestershire (or balsamic). Scrape browned bits, reduce by about half, whisk in 1 tsp Dijon if using, then swirl in 1 tbsp cold butter off-heat for shine and richness. Season to taste.
  9. 9
    Step 9: Slice and serve — Slice steaks across the grain into 1/4–1/2" slices, spoon pan sauce over or serve on the side, finish with a squeeze of lemon and chopped parsley if desired.

💡 tips

Use an instant-read thermometer for repeatable results; pull steaks 5°F (3°C) below your target to allow carryover cooking. Dry the surface well and preheat the skillet until it’s nearly smoking for the best crust. Baste with butter, garlic and herbs for richer flavor. For consistent thickness, ask your butcher for steaks 1–1¼ inches thick.

🔄 substitutions

Swap striploin with ribeye or sirloin for similar results (adjust sear times for marbling/thickness). Use ghee or clarified butter for higher heat tolerance. Substitute beef stock with red wine-reduced beef stock alternative (non-alcoholic: extra stock plus 1 tsp balsamic). Kosher salt can replace fine sea salt — reduce quantity slightly.

📦 storage

Refrigerate cooled leftovers in an airtight container for up to 3 days. Reheat gently in a 275°F (135°C) oven until warm (about 10–15 minutes), or briefly sear in a hot pan; avoid microwaving to preserve texture. Sauces keep 2–3 days refrigerated.

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