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Perfect Cast Iron Dry-Brined New York Strip with Garlic Butter

dry-brined New York strip steak - featured image
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A simple and flavorful recipe for juicy, tender New York strip steak using a dry-brine technique and cast iron skillet searing, finished with aromatic garlic butter.

Ingredients

Scale
  • 1 thick-cut New York Strip Steak, about 1.5 inches thick (12–16 oz / 340–450 g)
  • 1 to 1.5 teaspoons coarse kosher salt (Diamond Crystal recommended)
  • Freshly ground black pepper, to taste
  • 3 tablespoons unsalted butter (about 42 g), room temperature
  • 3 large garlic cloves, smashed but whole
  • 2–3 sprigs fresh thyme or rosemary (optional)
  • 1 tablespoon high smoke point oil (e.g., grapeseed or avocado oil)

Instructions

  1. Pat the New York strip steak dry with paper towels.
  2. Sprinkle 1 to 1.5 teaspoons of kosher salt evenly on all sides.
  3. Place the steak on a wire rack set over a baking sheet and refrigerate uncovered for at least 40 minutes (up to 24 hours).
  4. About 30 minutes before cooking, remove the steak from the fridge to come to room temperature.
  5. In a small bowl, mix softened unsalted butter with smashed garlic cloves and optional herbs; set aside.
  6. Preheat a cast iron skillet over medium-high heat for 5 minutes until very hot but not smoking.
  7. Add 1 tablespoon of high smoke point oil to the skillet and swirl to coat.
  8. Just before cooking, season the steak generously with freshly ground black pepper on all sides.
  9. Place the steak in the hot skillet and sear undisturbed for about 3-4 minutes until a deep brown crust forms.
  10. Flip and sear the other side for another 3 minutes; sear edges briefly if steak is thicker than 1.5 inches.
  11. Lower heat to medium and add the prepared garlic butter to the skillet.
  12. Using tongs, tilt the pan slightly and spoon melted garlic butter continuously over the steak for 1-2 minutes to baste.
  13. Check internal temperature: 130°F (54°C) for medium-rare, 140°F (60°C) for medium; remove steak once desired doneness is reached.
  14. Transfer steak to a plate and tent loosely with foil; rest for 5-10 minutes to allow juices to redistribute.
  15. Slice against the grain and drizzle with any leftover garlic butter from the pan before serving.

Notes

Dry-brining for at least 40 minutes enhances tenderness and flavor; resting the steak after cooking is essential to keep it juicy. Use high smoke point oil to prevent butter from burning. Garlic cloves should be smashed but kept whole to avoid burning and provide gentle infusion. For thicker steaks, consider finishing in a 400°F oven for 4-6 minutes after searing. Dairy-free substitutions include vegan butter or ghee. Avoid non-stick pans for searing.

Nutrition

Keywords: New York strip steak, dry-brine, cast iron skillet, garlic butter, juicy steak, easy steak recipe, steakhouse steak

Find it online: https://sparklespoon.com/perfect-cast-iron-dry-brined-new-york-strip-with-garlic-butter-recipe-for-juicy-steak-lovers/