Ingredients

The following ingredients have 4 Servings
  • 2 New York strip or rib-eye steaks, about 1" thick
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter*
  • 2 garlic cloves (smashed and peeled)
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • sea salt and freshly ground black pepper (to taste)

Instruction

  • Season the steaks generously on both sides with sea salt up to 24 hours in advance.
  • 30 minutes prior to cooking, let the steaks come to room temperature. Season with freshly ground black pepper on both sides.
  • Heat the olive oil in a large cast iron skillet over medium heat. Just before the pan starts smoking, add the steaks and cook until a golden brown crust has formed, about 1-2 minutes. Flip and cook 1-2 minutes more or until a crust has formed.
  • Flip the steaks once more and add the butter, garlic and herbs to the pan. When the butter has melted, tilt the pan and allow the butter to pool on one side of the pan. Keep the pan tilted and baste the steak with butter, flipping every 30 seconds or so until done, about 4-6 minutes longer or until the desired amount of doneness. Insert a thermometer into the thickest part of the steak to determine doneness -- 125 degrees for medium rare, 135 degrees is medium, and 145 degrees is medium well. Remove the steak from heat and allow to rest for 5 minutes.
  • Serve with your favorite sides and enjoy!