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New York Strip Steak with Balsamic Reduction

This juicy New York strip steak cooked with garlic-thyme butter is pan-seared for the perfect easy but fancy dinner. It’ done in 20 minutes and topped with a balsamic reduction drizzle for the ultimate finishing touch.

Why You’ll Love This New York Strip Steak Recipe

You’ll be bringing elevated steak dinners to your kitchen with this easy New York strip steak recipe.

  • Simple. You only need a handful of ingredients and a homemade or store-bought balsamic reduction.
  • Tender. The cooking time ensures an equally juicy and tender steak every time.
  • Better than restaurants. Add more herbs, use compound butter, or have a second helping if you want!
  • Quick. Where else are you going to find a 20-minute steak dinner?

What’s So Special About NY Strip Steak?

New York strip steak has a bold, beefy flavor with a satisfying chew. The seasoning is usually kept simple so that the meat gets a chance to shine through. The marbling on this type of cut also allows the fat to melt and make each bite super tender. The best way to cook it is on the grill or seared on the stove-top and basted with butter.

New Year strip steak in a large cast-iron skillet with butter, thyme, and garlic.

Recipe Ingredients

Garlic and fresh thyme fuse together in the skillet to create a fancy-smelling butter basting sauce. Scroll to the recipe card at the bottom of the post for exact measurements.

  • New York strip steaks – Buy them fresh at your local butcher’s or frozen.
  • Avocado oil – Vegetable, corn, and canola oil are great swaps.
  • Unsalted butter – You can use salted butter but reduce the salt in the rest of the recipe.
  • Thyme – If you’re using dried thyme, reduce the amount by half.
  • Garlic – It needs to be fresh garlic. Garlic powder will burn.
  • Salt and pepper – Kosher salt and freshly-cracked pepper are best.
  • Balsamic Reduction Use your favorite.

How to Make New York Strip Steak with Balsamic Reduction

Basting is just a fancy word for spooning melted butter over steak to help it finish cooking. Scroll to the recipe card at the bottom of the post for more detailed instructions.

  • Season it. Remove the steak from the fridge and let it come down to room temperature. Season with salt and pepper on all sides.
  • Prep the pan. Place a large cast-iron skillet over high heat. Add avocado oil and let it heat for 1 minute.
  • Sear the steak. Add the steak. Let it cook until browned on both sides. Reduce heat to medium-low. Add butter, garlic, and thyme. Watch the heat because you don’t want the butter to burn.
  • Baste with butter. Carefully tilt the skillet towards you so the butter pools. Use a spoon to baste the top of the steaks with the butter mixture for 1-2 minutes.
  • Let it rest. Remove the steak from the heat once it reaches an internal temperature of 125F. Adjust cooking time for desired doneness. Let it rest for 5 minutes.
  • Serve it. Slice it against the grain and drizzle with balsamic reduction to taste. Enjoy!
One whole New York strip steak and another one sliced on a plate.

Tips & Variations

Steak with homemade balsamic reduction won’t be a restaurant-only dish once you see how easy it is.

  • Don’t eyeball it. Use a meat thermometer so that the steak always comes out to your preferred doneness. You don’t want to risk it drying out or turning out raw.
  • Swap the herbs. Use rosemary or sage instead of thyme for an easy variation.
  • Use compound butter. Save time by using your favorite herby compound butter to add flavor to this dish.
  • Choose store-bought. If you don’t want to make my homemade reduction, use your favorite store-bought one.
  • Use a non-stick pan. Keep things from easily sticking or burning by using a non-stick pan to cook the steaks.
  • Add veggies. Sauté mushrooms and onions in a separate pan and serve them on top of the steaks along with the balsamic reduction.
  • Don’t cook in butter. Butter should only be used for basting. If you try to swap the oil for butter, it’ll burn and add bitterness.
  • Make it Caprese-style. Top the steaks with slices of fresh tomatoes, mozzarella cheese, and basil after cooking. Drizzle with the balsamic reduction.

New York Strip Steak Cook Times & Temps 

Use these guidelines to make sure the steak is as tender and juicy as you like it.

  • Medium-rare: The internal temperature should be 125F. The cooking time is about 3-4 minutes per side.
  • Medium: The internal temperature should be 400F. Cooking time is 4-5 minutes per side.
  • Medium-well: 150F should be the internal temperature. Cooking time is 5-6 minutes per side.
  • Well-done: 155F should be the internal temperature. The cooking time is 6-7 minutes per side.
Sliced strip steak with thyme and garlic on a plate.

Serving Suggestions

This juicy New York strip steak is the perfect main dish to treat yourself on a weeknight. Pair it with my Simple Arugula Salad or Cucumber Tomato Feta Salad. Other veggie sides include Green Beans, Roasted Potatoes, and Air Fryer Asparagus. For pasta ideas, try my Butternut Squash Pasta with Bacon or Wild Mushroom Pasta.

How to Store & Reheat Leftovers

This steak doesn’t freeze well because the texture changes once thawed, but you can definitely make it in advance.

  • Fridge: Place it in an airtight container for up to 5 days. The balsamic reduction lasts for up to 3 months in an airtight jar or container.
  • To reheat it: Microwave it in 30-second intervals until warm. You can also heat it in a pan over medium-high heat for 7-8 minutes. Drizzle the reduction on top once heated.

More Steak Recipes

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Sliced New York strip steak served on plate with balsamic reduction drizzled on top.

New York Strip Steak with Balsamic Reduction

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  • Author: Krista
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 servings 1x
  • Category: Beef
  • Method: Stove & Oven
  • Cuisine: American


This pan-seared New York strip steak recipe with garlic-herb butter and balsamic reduction is an easy, fancy dinner you’ll love.


  • 2 or 3 New York Strip Steaks (1 1/2 inch thick)
  • 2 teaspoons of avocado oil
  • 3 tablespoons unsalted butter
  • 56 sprigs of thyme
  • 4 garlic cloves
  • salt & pepper
  • 1/4 cup of Balsamic Reduction


  1. Take steak out of refrigerator and allow to come to room temperature for at least 30 minutes.
  2. Generously season both sides of the steak with salt and pepper.
  3. Heat a large 10″ cast iron skillet to high heat.
  4. Once HOT add avocado oil to the pan along with new york strip steaks.
  5. Sear for 4 minutes, until you have nice browning.
  6. Flip and sear another 4 minutes on the other side.
  7. Reduce heat to medium low. Add butter, garlic and thyme to the pan.
  8. Using a hot pan, tilt the pan towards you so the butter pools. Using a spoon baste the top of the steaks with the butter mixture for 1 and a half minutes.
  9. Let steaks rest for 5 minutes.
  10. Slice against the grain and drizzle balsamic reduction over top.


  • Serving Size: 6 oz. steak
  • Calories: 599
  • Sugar: 6 g
  • Sodium: 384 mg
  • Fat: 47 g
  • Saturated Fat: 22 g
  • Carbohydrates: 8 g
  • Fiber: 0 g
  • Protein: 35 g
  • Cholesterol: 135 mg

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20 comments on “New York Strip Steak with Balsamic Reduction”

  1. Avatar photo
    Erin {Delightful E Made}

    Oh, man!! these steaks are totally drool-inducing!! And I’m totally with you as far as grilling – I always set off the fire alarm every time I try grilling on my in-door grill pan. We use our outdoor gas grill year-round. The flavor of the meat is better, and at least for me, I can control the cooking a little better. Medium rare is much easier to achieve outside. 🙂 Thanks for this great recipe! Have pinned! ~Erin

    1. I know… its that weird that you can control the cooking better. I always have the hardest time trying to get balanced heat on the grill pan. I’m a total outside grill girl all the way. 🙂

      Thanks for the pin girl, hope you didn’t get too much drool on yourself. {cuz thats just gross. :)hehe}

    1. Aww… thanks, so glad Linda. Hope you and your family enjoy it! Thanks so much for stopping by, have a great weekend!

  2. Avatar photo
    Lisa@ Cooking with Curls

    My grill is buried under about 3 feet of snow! I need to get a little hibachi that I can use in the garage because those steaks look amazing Krista! I can’t open the windows, it’s -35 outside….and my range does not vent outside…so I might need to get creative. At least I don’t have ants 😉

    1. Yeah, understand that. Been there done that, then moved to Texas! 🙂 hehe… Now even though I can use to the grill I can’t because of the ants. Go get you a hibachi so you can whip up these steaks and I’m sure you can think of some other things to make too, your so creative in the kitchen! 🙂

  3. Wow! This would please any man’s appetite and what a perfect time to present this with Valentine’s right around the corner! Thank you for the recipe <3

    1. Any mans and meat loving women’s appetite Audra! 🙂 So glad you liked it, thanks for stopping by, hope you have a great weekend girl!

  4. Avatar photo
    Chris @ Shared Appetite

    Oh my! What a crazy story! I remember getting back from a vacation a few years back only to find ants all over the house… it took forever to get them all gone! I feel your pain!

    But these steaks look gorgeous! Love the idea of pairing it with a good balsamic glaze! YUM!

    1. Ugh… then yes you totally understand. They sneak into every nook and cranny inside and outside!

      Thanks for the foodie props Chris, the balsamic glaze was amazing, probably could just straight up drink it! YUM!

  5. Sorry to hear about your ant infestation Krista, hopefully the bug guys can help get rid of them soon 🙂 This dish looks incredible, my husband loves grilling steak (even in the cold all bundled up in his snow gear hehe) and this would definitely be a winner with him! I love the balsamic reduction, and that drizzle shot is amazing girl 🙂

    1. Me too! They are definitely pesky little bugs. 🙁

      If your a grill lover you will do whatever it takes to get that taste, snow or not! 🙂 Hope you two get a chance to try it. That drizzle shot was one of my favorites too, thanks Kelly!

  6. Avatar photo
    Ashley | Spoonful of Flavor

    What a beautiful dish! Nothing like some ants to ruin a romantic meal. I love how easy this looks. Although I have to admit that I am awful at grilling steak. I can never seem to cook it as well as others.

    1. Aw.. thanks Ashley!

      Yeah, the ants are just killers girl. Be thankful you don’t live in Texas cuz they are horrible. 🙁 But I am still thankful that the steaks turned out great. Grilling steaks is really more about paying attention to the time, NOT touching it once they are on the grill, and then not touching it or cutting into it for a minute after they are removed from the grill. If you do all that you will have a perfect steak!

  7. Avatar photo
    Melanie @ Carmel Moments

    You made these look amazing! So sorry about the ant infestation! That stinks. I’m so jealous that you can even be outside grilling. Ours has been covered in snow and ice for…well, it feels like forever!
    Have a great day!

    1. Thanks Melanie! Yeah the ant infestation was definitely a bummer, but I am thankful that my grill is not covered with snow and ice. All I need to do is call the bug guys and I will be good to go again. 🙂

      Hoping warm weather comes your way soon so you can get at that grill!

    1. haha… good! Now go get a steak and grill this up for your sweetie! 🙂 She will be one happy camper!