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The Easiest, Juiciest Steak EVER

Prep Time30 mins
Cook Time10 mins
Total Time40 mins
Servings: 2 -3 servings
Author: Kristin


  • 2 New York Strip Steaks
  • Salt & Pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8-10 Thyme sprigs
  • 1 tablespoon fresh chopped flat-leaf parsley


  • Bring the steaks to room temperature by setting out on the counter for about 30 minutes. Season generously with kosher salt and a little fresh cracked pepper.
  • Heat the oven to 275 degrees F.
  • Heat a heavy bottomed skillet (like cast iron) over medium high heat with the olive oil; 1-2 minutes.
  • Place the steaks a couple of inches apart in the hot pan (press down lightly to ensure that all of the meat is touching the pan. Cook steaks for 4-5 minutes, without moving them. Check for a dark golden sear, then flip the steaks over and turn off the heat.
  • Add the butter to the skillet, basting the meat with the butter and pan juices with a spoon for about a minute. Sprinkle chopped parsley on top of steaks and set thyme sprigs on top.
  • Slide the skillet into the 275 degree oven. Cook for about 5-7 minutes for medium. Temperature should be: Rare - 130°F, Medium Rare - 140°F, Medium - 155°F, Well Done - 165°F. (If you don't have a thermometer, use the fist test described in the post).
  • When steaks are finished cooking, baste again with the pan juices, then transfer to a cutting board to rest for at least 10 minutes.
  • To serve, slice against the grain and transfer to a plate. Serve with additional pan juices spooned over the top.