The New York Steak comes from the short loin, making the meat particularly tender. It has medium fat content and can be cut into desired thickness.
When still attached to the bone, and with a piece of the tenderloin included, the New York Steak becomes a T-bone Steak or a Porterhouse Steak, with the Porterhouse having a larger portion of the tenderloin included.
A.K.A Strip Steak, Ambassador Steak, Boneless Club Steak, Hotel-Style Steak, Kansas City Steak. In Australia it is known as a porterhouse steak or top sirloin steak.
Season with salt, pepper and oil, and sear in a pan over medium to high heat. When almost ready, add one Tbsp butter, two sprigs of thyme and two crushed garlic cloves. Spoon added ingredients over steak to baste for remaining 1-2 minutes per side to baste. Let rest before serving.