Ingredients

The following ingredients have 4 Servings
  • 4 New York strip steaks, ~1 1/4" thick
  • 2 tsp vegetable oil (or other high heat neutral oil)
  • salt
  • black pepper
  • 4 tabs (~1 1/2 Tbsp total) unsalted butter

Instruction

  • Let steaks sit at room temperature for ~20-30 minutes.  Dry with a paper towel.  Generously salt and pepper both sides steaks.
  • Preheat oven to 375F.
  • Bring a large heavy bottomed pan (preferably one that can go straight into the oven like a 12" cast iron skillet) to high heat.  Turn on your vent and open some windows - it might get smoky.  
  • Add a touch of vegetable oil to lightly coat the bottom of the pan.  Sometimes this step can be skipped if the steak has a lot of fat marbeling.
  • Add the New York strip steaks once the skillet is smokin' hot.  You may need to do this in two pans or two batches if you are cooking 4 steaks and you may want a splatter guard to keep grease from splatterin' everywhere.
  • Cook for ~2 - 2 ½ minutes on one side.  Don't move the steak, just let it sizzle there.  Quickly peek if it is very browned.  If not, leave it there for another 30-60 seconds.  
  • Flip the steak and cook for an additional 2 minutes.
  • Put two tabs of butter on each steak and transfer to oven.  Cook for two minutes.  This is for a medium rare steak.
  • Rest ~ 5 minutes before eating and drizzle with any buttery pan sauce.
  • Add some more butter and salt if you're down for that.  Add some sharp mustard if you like extra tang. Thank the cow, dig in, lick your fingers.  Happy Eating!  Beckie