PAN-SEARED STRIP STEAK
Letting the meat come to room temperature before it hits the pan and rest when it’s done allows the steak to cook evenly. A butter baste is appropriate for such a lean cut, adding a glossy finish and keeping the meat moist.
- 2 (12-ounce) lean, grass-fed New York strip steaks
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 thyme sprigs
- 2 garlic cloves, crushed
How to Make It
Step 1: Let steaks stand 30 minutes at room temperature.
Step 2: Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to the pan. Carefully grasp panhandle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
Step 3: Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
Created by: Ryan
over 1 year ago