10 Minute Garlic Rosemary Butter Basted New York Strip Steak Recipe

If you want a steak dinner that feels special but doesn’t require hours in the kitchen, this garlic rosemary butter basted New York strip steak is the answer. It’s simple, fast, and packed with rich flavor. The secret lies in searing the steak in its own fat and finishing it with a fragrant butter baste that locks in juiciness and adds a golden crust. Whether it’s a date night or a well-deserved solo treat, this recipe delivers a restaurant-quality steak in just 10 minutes.

Ingredients You’ll Need

• 1 New York strip steak (about 1 inch thick)

• Salt and freshly cracked black pepper

• 1–2 cloves garlic, smashed

• 1–2 tablespoons butter

• 1 sprig fresh rosemary

  
  

No oil is needed for this recipe because the steak’s own fat renders and creates the perfect cooking medium.

Preparing the Steak

Start by patting your New York strip steak dry with paper towels. Removing moisture helps the steak develop a better crust. Season one side lightly with salt and freshly cracked black pepper. You’ll season the other side after the first sear, so don’t overdo it now.

Rendering the Fat for Natural Cooking Oil

Heat a heavy skillet over medium-high heat until it’s very hot. A cast iron pan works best because it holds heat evenly and helps create that coveted crust. Hold the steak upright with tongs and sear the fatty edge first. This step renders the fat, melting it into the pan and creating a natural cooking oil. This method means no extra oil or butter is needed at this stage.

Searing the Steak to Perfection

Once the fat has rendered, lay the steak flat in the pan. Let it sear without moving it for 2 to 3 minutes. This stillness allows a deep golden crust to form. After the first side is seared, season the top with salt and pepper. Flip the steak and sear the other side for another 2 to 3 minutes. Adjust the time slightly if you prefer your steak more or less done.

The Garlic Rosemary Butter Baste

When the steak is almost cooked to your liking, reduce the heat slightly. Add butter, smashed garlic cloves, and a sprig of fresh rosemary to the pan. Tilt the pan so the melted butter pools on one side. Use a spoon to continuously baste the steak with the aromatic butter for 30 to 60 seconds. This step infuses the steak with rich garlic and rosemary flavors while keeping it moist and tender.

Resting and Serving Your Steak

Remove the steak from the pan and let it rest for about 5 minutes. Resting allows the juices to redistribute, making each bite juicy and tender. Before serving, spoon some of the garlicky rosemary butter from the pan over the steak for an extra burst of flavor.

Chef’s Tip for Perfect Doneness

For a medium-rare steak, aim for an internal temperature of about 130°F before resting. The carryover heat will bring it to the ideal temperature while keeping the steak juicy and tender.

Why This Recipe Works So Well

This method highlights the natural flavors of the New York strip steak without relying on complicated marinades or sauces. Using the steak’s own fat to cook means you get a rich, beefy flavor and a crispy crust. The garlic rosemary butter baste adds a fragrant, buttery finish that elevates the dish without overpowering it.

Perfect Pairings for Your Steak

To round out your meal, consider simple sides that complement the steak’s bold flavors:

• Roasted or steamed vegetables like asparagus or green beans

• Creamy mashed potatoes or garlic butter noodles

• A fresh green salad with a light vinaigrette

  
  

These sides keep the focus on the steak while adding balance and texture to your plate.