🍽️ Ingredients
- 2 New York strip steaks, about 1 inch thick
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons butter
- 2 cloves garlic, smashed
- 2 sprigs fresh thyme or rosemary
👩🍳 Preparation
1
Bring to Room Temperature
Remove the steaks from the refrigerator and let them sit briefly so they cook more evenly.
⏱ About 20 minutes2
Season the Steaks
Pat the steaks dry and season both sides generously with salt and black pepper.
⏱ About 2 minutes3
Heat the Skillet
Heat a heavy skillet over high heat until very hot.
⏱ About 3 minutes4
Sear the First Side
Add olive oil and sear the steaks without moving them until a dark crust forms.
⏱ About 3–4 minutes5
Flip the Steaks
Turn the steaks and sear the second side.
⏱ About 3 minutes6
Add Butter and Herbs
Lower the heat, add butter, garlic and herbs, then spoon the foaming butter over the steaks.
⏱ About 2 minutes7
Rest the Steaks
Transfer the steaks to a plate or board and let them rest before slicing.
⏱ About 5–10 minutes8
Slice and Serve
Slice against the grain and spoon any resting juices over the meat.
⏱ About 2 minutes📦 Storage
Refrigerate leftover steak in an airtight container for up to 3 days.
🍓 Serving Suggestions
Serve with roasted potatoes, asparagus, creamed spinach or a crisp salad.