A properly cooked New York thrives in cast iron, where intense heat creates a dark steakhouse crust while the wet-aged beef stays buttery and rich inside. Crispy golden potatoes and garlic thyme butter turn the pan drippings into a full steakhouse-at-home experience.

Ingredient List

• 2 Boneless New York steaks (1.5 inches thick, wet-aged 27 days)
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp neutral oil

Garlic Thyme Butter

• 4 tbsp unsalted butter
• 3 garlic cloves, smashed
• 4 thyme sprigs

Crispy Potatoes

• 1 lb baby Yukon Gold potatoes, halved
• 1 tbsp olive oil
• Kosher salt
• Fresh cracked black pepper

Process

1. Preheat oven to 425°F.
2. Toss potatoes with olive oil, salt, and pepper. Roast cut-side down for 30–35 minutes until deeply golden and crisp.
3. Remove steaks from refrigeration 30–45 minutes before cooking and pat dry thoroughly.
4. Season generously with kosher salt and black pepper.
5. Heat cast iron skillet over high heat until lightly smoking (500–650°F surface temperature).
6. Add neutral oil and sear steaks 2–3 minutes per side until a dark crust develops.
7. Lower heat slightly and add butter, garlic, and thyme.
8. Tilt pan and baste continuously for 1–2 minutes.
9. Pull steaks at 130–135°F for medium-rare.
10. Rest 5–10 minutes before slicing.
11. Serve alongside crispy potatoes and spoon garlic thyme butter over the steaks.