Entree: United States – Mid-Atlantic – New York Strip Steak (Boneless strip steak, pan-seared or grilled and finished with herb butter)

Serving Size: 2

Approximate Time

Prep 15 min

Cook 15 min

Additional 10 min

Total 40 min

Ingredients

- 2 New York strip steaks, approx. 12 oz (340 g) each
- 1 tbsp (15 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) neutral oil with a high smoke point (canola or vegetable)
- 2 tbsp (28 g) unsalted butter
- 2 cloves garlic, crushed (approx. 6 g)
- 2 sprigs fresh thyme (approx. 2 g)
- Flaky sea salt for finishing (optional)

Instructions

1. Remove steaks from the refrigerator 30–45 minutes before cooking to come to near room temperature. Pat very dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
2. Preheat oven to 400°F (204°C). Heat a heavy cast-iron skillet over high heat until smoking hot and add the oil.
3. Sear the steaks 2–3 minutes without moving until a deep brown crust forms. Flip and sear the other side 2 minutes.
4. Reduce heat to medium, add butter, crushed garlic, and thyme to the pan. Tilt the pan and use a spoon to baste the steaks with the melted butter for about 1 minute.
5. Transfer the skillet to the preheated oven and roast 4–7 minutes for medium-rare (target internal temperature 125–130°F / 52–54°C), or adjust time for desired doneness.
6. Remove steaks to a cutting board, tent loosely with foil, and rest 5–10 minutes (carryover heat will rise a few degrees).
7. Slice against the grain, finish with a sprinkle of flaky sea salt if desired, and serve immediately.