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Garlicky New York Strip Steak

 This works best on steaks of 1 inch (or more) thickness.
Prep Time15 mins
Total Time1 hr
Course: Main Course
Keyword: Meat, Steak
Servings: 4 (3 oz)
Calories: 213kcal


  • 2 8 oz Savannah River Farms New York Strip Steaks (1" thick), trimmed
  • 4 large garlic cloves, grated
  • 2 tbsp fresh lemon juice
  • 3 tbsp  olive oil, divided
  • 1/2 tsp black pepper
  • 1/4 tsp kosher salt
  • 1 tbsp fresh rosemary leaves
  • 3/4 tsp flaked sea salt


  • Rub garlic over steaks. Place juice and 2 tablespoons oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
  • Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
  • Heat remaining 1 tablespoon oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
  • Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.