Easy Beef Striploin Steak Recipe with Garlic Butter

Beef Striploin Steak Recipe

You can make a steakhouse-style dinner at home with a hot skillet, a few simple sides, and a quick garlic-herb butter. The striploin develops a deep brown crust, while the butter adds flavor without covering up the beef. Crispy potatoes and asparagus round out the plate.

Striploin is also commonly sold as New York strip. It has a good balance of tenderness and beefy flavor, so it does not need a complicated marinade. Pat the steaks dry, heat the pan properly, and give the meat time to rest before slicing.

Why You’ll Love This Recipe

• The ingredient list is short, familiar, and easy to manage.
• The garlic butter goes into the pan after searing, so it stays fragrant instead of burning.
• Potatoes and asparagus make the steaks a complete meal for four.
• The method is simple enough for a weeknight but still feels special.

Recipe Information

Use an instant-read thermometer rather than judging doneness by color alone. Whole-cut beef can be served at 63°C / 145°F with a three-minute rest. If someone prefers a more well-done steak, cook it longer and check that steak separately.

Ingredients for This Beef Striploin Steak Recipe

• 4 beef striploin steaks, about 8 ounces (225 g) each and 1 inch thick
• 1 1/2 teaspoons fine sea salt, divided
• 1 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1 pound (450 g) baby potatoes, halved
• 1 tablespoon olive oil, for the potatoes
• 1/2 teaspoon paprika
• 12 ounces (340 g) asparagus, trimmed
• 3 tablespoons unsalted butter
• 3 garlic cloves, finely grated or minced
• 1 tablespoon chopped fresh rosemary
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

Step-by-Step Instructions

1. Start the potatoes

Heat the oven to 220°C / 425°F. Toss the potatoes with 1 tablespoon olive oil, 1/2 teaspoon salt, paprika, and a few grinds of pepper. Arrange them cut-side down on a rimmed baking sheet. Roast for 18 minutes, turn them, and roast for another 8 to 12 minutes, until browned and tender.

2. Prepare the steaks

Take the striploin steaks from the refrigerator while the oven heats. Pat every surface dry with paper towel, then season both sides with the remaining salt and black pepper. Dry meat browns better than wet meat, and that quick step helps build the crust.

3. Sear the beef striploin steak

Set a heavy cast-iron or stainless-steel skillet over medium-high heat for 3 to 4 minutes. Add 1 tablespoon olive oil. Once it shimmers, add the steaks with space between them; work in two batches if needed. Sear without moving for 3 to 4 minutes, then turn and sear the second side for 3 to 4 minutes.

For medium-rare, start checking after the second side has cooked for 3 minutes. Move each steak to a warm plate when the center reaches about 57°C / 135°F; carryover heat will bring it close to 63°C / 145°F as it rests. For medium, remove it closer to 60°C / 140°F.

4. Make the garlic-herb butter

Lower the heat to medium and add the butter to the skillet. When it foams, stir in the garlic and rosemary for 30 to 45 seconds, just until fragrant. Remove the pan from the heat and stir in the lemon zest and lemon juice. Spoon the butter over the steaks on the plate.

5. Finish the vegetables and serve

While the steaks rest, toss the asparagus with a light drizzle of oil, salt, and pepper. Add it to the potato tray for the last 8 to 10 minutes of roasting, until crisp-tender. Rest the steaks for 5 minutes, slice across the grain, and serve with the potatoes, asparagus, and pan butter.

Tips for Best Results

Bring the steaks only briefly toward room temperature; 15 to 20 minutes is enough. Very thick steaks may need an extra minute or two per side, while thin steaks cook quickly. Leave space between the steaks in the skillet, since crowded meat steams instead of searing.

If your skillet runs especially hot, use a neutral, high-heat oil for the initial sear. Add butter only after the steaks leave the pan because the milk solids can scorch at searing temperature. Slice across the muscle fibers for a more tender bite.

Ingredient Substitutions

Ribeye or sirloin can replace the striploin, although cooking time will vary with thickness. Use thyme or parsley instead of rosemary. Green beans, broccolini, or tenderstem broccoli are good substitutes for asparagus. For a dairy-free version, use extra olive oil in place of the butter and finish with the garlic, herbs, and lemon as directed.

If potatoes are not convenient, serve the steak with a simple salad or warm flatbread. For another quick skillet dinner, try these garlic butter steak bites.

What to Serve With Striploin Steak

The crispy potatoes and asparagus already make this a full meal. Add a tomato-cucumber salad for freshness, or sauté mushrooms for a more classic steakhouse plate. Browse more beef recipes for side-dish inspiration and future dinner ideas.

For a cozy spread, pair the steak with a spoonful of gravy and roasted carrots. For a lighter plate, add peppery greens dressed with lemon and olive oil.

Storage Instructions

Cool leftovers promptly and refrigerate them in a covered container within two hours. Cooked steak, potatoes, and asparagus keep for up to 3 days. Store the components separately when possible so the vegetables and potatoes retain their texture.

Do not leave cooked steak at room temperature for an extended period. When in doubt, chill it sooner rather than later.

Reheating Instructions

For the best texture, warm sliced steak gently in a covered skillet over low heat with a teaspoon of water or stock until just warmed through. Reheat the potatoes in a 200°C / 400°F oven or air fryer until crisp. The asparagus needs only a few minutes in a skillet. Avoid heating the steak in a hot microwave, which can push it past your preferred doneness.

Frequently Asked Questions

Is striploin steak the same as New York strip?

Usually, yes. Names vary by butcher and region, but both refer to the flavorful steak cut from the short loin. Ask for striploin or New York strip steaks that are evenly thick.

Should I marinate striploin steak?

You do not need to marinate a good striploin steak for this recipe. Salt, pepper, a strong sear, and garlic-herb butter bring out the meat's flavor. If you salt the steaks in advance, refrigerate them uncovered for up to 24 hours, then pat them dry before cooking.

Can I grill this recipe instead?

Yes. Heat a clean grill for direct high heat, oil the grates lightly, and cook the steaks for roughly the same time, turning once. Make the garlic butter in a small pan or on a cooler part of the grill. For more outdoor cooking ideas, see our grilled beef fillet recipe.

How are the nutrition estimates calculated?

The estimates are per serving. They are based on four 8-ounce striploin steaks, butter, olive oil, potatoes, asparagus, and seasonings divided by four. Actual values vary with trimming, steak size, and how much pan butter is served.

Conclusion

This beef striploin steak recipe keeps a steakhouse dinner within reach without a long ingredient list or restaurant equipment. Heat the pan well, use a thermometer, and let the steaks rest while the garlic butter comes together. Crisp potatoes and bright asparagus make it a dependable dinner for four.

For more simple, satisfying mains, explore our collection of easy beef recipes.