Pan-Roasted NY Strip by Byrontalbott

Ingredients

• 2 (12 oz each) ny strip steak, at room temperature
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly cracked
• 2 tbsp neutral oil (grapeseed or avocado)
• 3 tbsp unsalted butter
• 3 cloves garlic, smashed
• 3 sprigs fresh thyme or rosemary

Instructions

1. Pat the steaks completely dry with paper towels and season generously on all sides with salt and pepper until ready to serve.
2. Heat the oil in a heavy-bottomed cast iron skillet over high heat until it begins to shimmer and smoke slightly.
3. Place the steaks in the hot skillet and sear undisturbed for 3-4 minutes per side until a deep brown crust forms.
4. Reduce the heat to medium and add the butter, smashed garlic, and herb sprigs to the pan over medium heat until heated through, about 5 min.
5. Tilt the skillet slightly and use a large spoon to baste the foaming butter over the steaks continuously for 2-3 minutes until the desired doneness is reached.
6. Remove the steaks from the pan and let them rest on a cutting board or warm plate for at least 8-10 minutes before slicing.