This is one of those dinners that feels timeless.

A perfectly pan-seared New York strip steak. Crispy edges, juicy center. Finished with butter, salt, and just enough fresh herbs to make it feel intentional not overworked. Paired with golden, crispy smashed potatoes that crackle when you cut into them and soak up every bit of the buttery pan juices.

It’s simple. It’s classic. And it’s one of those meals that reminds you that you don’t need much to make something truly great.

This is steak the way I love it most cooked in a hot pan, seasoned simply, and served with something comforting on the side.

Why This Steak Dinner Is Always a Win:

There are nights when I want a recipe with layers and sauces and components… and then there are nights when I want one really good thing cooked really well.

That’s where this steak comes in.

A New York strip doesn’t need much help. It already has great marbling, bold beefy flavor, and the ability to develop an incredible crust when cooked properly. All it asks for is heat, salt, patience, and a little butter at the end.

Paired with crispy smashed potatoes which are basically the best version of a potato this dinner feels comforting, satisfying, and quietly impressive. It’s the kind of meal you’d order at a steakhouse, but it’s actually incredibly easy to make at home once you know a few simple techniques.

This is my go-to steak dinner when I want something that feels special without being complicated.

Why You’ll Love This Steak & Potatoes Recipe:

Simple, classic ingredients
Perfectly seared steak with a golden crust
Juicy interior every time
Crispy smashed potatoes with fluffy centers
Minimal prep, big payoff
Feels restaurant-worthy but totally doable at home
If you’re looking for a no-nonsense steak recipe you can rely on, this is it.

Ingredients List:

For the New York Strip Steak:

2 New York strip steaks (1–1¼ inches thick)
1 tbsp olive oil
Kosher salt
Freshly cracked black pepper
2 tbsp unsalted butter
2 cloves garlic, lightly smashed
2–3 sprigs fresh thyme or rosemary

For the Crispy Smashed Potatoes:

1½ lbs baby potatoes
3 tbsp olive oil
Kosher salt
Black pepper
½ tsp dried thyme or rosemary
Optional: flaky sea salt for finishing

How to Make Crispy Smashed Potatoes:

These potatoes are the perfect steak side they are crispy, salty, and impossible to stop eating.

Step 1: Boil the Potatoes
Place the baby potatoes in a pot of well-salted water and bring to a boil. Cook for 15–20 minutes, until fork-tender.

Drain and let them steam dry for a few minutes, this helps them crisp later.

Step 2: Smash & Season
Preheat your oven to 425°F (220°C).

Place the potatoes on a lined baking sheet. Use the bottom of a glass or measuring cup to gently smash each potato until flattened but still intact.

Drizzle with olive oil and season generously with salt, pepper, and dried herbs.

Step 3: Roast Until Crispy
Roast for 35–45 minutes, flipping once halfway through, until golden brown and crispy around the edges.

Finish with flaky salt if desired and keep warm while you cook the steak.

How to Pan-Sear the Perfect New York Strip Steak:

Step 1: Bring the Steak to Room Temperature
Take the steaks out of the fridge 30 minutes before cooking. This helps them cook evenly.

Pat them completely dry with paper towels moisture is the enemy of a good sear.

Step 2: Season Simply
Season both sides generously with kosher salt and freshly cracked black pepper. That’s it. Simple seasoning lets the steak shine.

Step 3: Heat the Pan
Heat a heavy skillet (cast iron is ideal) over medium-high heat until very hot. Add the olive oil and swirl to coat.

The pan should be hot enough that the steak sizzles immediately when it hits the surface.

Step 4: Sear the Steak
Place the steaks in the pan and don’t touch them for 3–4 minutes. This is how you get that deep golden crust.

Flip and cook another 3–4 minutes on the second side.

Step 5: Butter Baste
Reduce the heat to medium-low. Add the butter, garlic, and herbs to the pan.

Tilt the pan slightly and spoon the melted butter over the steaks continuously for 1–2 minutes. This adds flavor and helps finish cooking the steak gently.

Step 6: Rest
Transfer the steaks to a plate and let them rest for 5–10 minutes. This step is non-negotiable it keeps the steak juicy.

Steak Doneness Guide (Approximate):

Rare: 120–125°F
Medium-Rare: 130–135°F
Medium: 140–145°F
I personally love New York strip at medium-rare.

Tips for the Best Steak at Home:

Dry steak = better sear

Don’t move it too soon let the crust form
Use a thermometer if you’re unsure
Rest before slicing
Finish with flaky salt for texture and flavor

These small details make a huge difference.

Ways to Make This Recipe Your Own:

This steak dinner is a great base for simple variations:

Add a spoon of garlic herb butter on top
Finish with a drizzle of chimichurri
Swap smashed potatoes for roasted asparagus or mushrooms
Add a splash of red wine to the pan after cooking for a quick pan sauce
Finish with lemon zest for brightness

Substitution Tips:

No New York strip? Ribeye or sirloin work well
No cast iron? Use your heaviest skillet
Dairy-free: Skip butter and use olive oil + herbs
No fresh herbs? Dried herbs work in a pinch

Storage & Reheating:

Steak is best fresh, but leftovers still work.

To Store:
Store steak and potatoes separately in airtight containers for up to 2 days.

To Reheat Steak:
Reheat gently in a skillet over low heat with a little butter or oil. Avoid microwaving if possible.

Leftover Tip:
Slice leftover steak thin and use it in salads, sandwiches, or grain bowls.

What to Serve with Steak & Potatoes:

This dinner pairs beautifully with:

Simple green salad
Roasted vegetables
Garlic bread
Red wine (always optional, always welcome)

Final Thoughts:

This pan-seared New York strip steak with butter and crispy smashed potatoes is everything I want a steak dinner to be: simple, comforting, deeply flavorful, and reliable. It’s proof that you don’t need fancy ingredients or complicated steps to cook a truly great meal.

If you’re looking for a steak recipe that feels classic, confident, and satisfying every single time this is the one.

Buttery New York Strip with Crispy Smashed Potatoes