Pan-Seared Strip Steak
You don't have to go to a steakhouse anymore to enjoy a juicy, salty and perfectly cooked steak!
Ingredients
- 2 lean grass-fed New York strip steak
- 1 tsp salt
- 3/4 tsp freshly ground black pepper
- 1 tbsp olive oil
- 2 tbsp butter
- 2 thyme sprigs
- 2 garlic cloves crushed
Instructions
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Before you get going in earnest, let the steaks stand for 30 minutes at room temperature.
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Sprinkle salt and pepper evenly over the steaks. Heat a big cast-iron skillet over high heat. Add oil to the pan and swirl it around to coat. Add the steaks to the pan. Cook 'em for 3 minutes on each side or until browned. Turn the heat down to medium-low, then add butter, thyme, and garlic to the pan. Carefully grasp the panhandle with an oven mitt or folded dish towel and tilt it toward you so the butter pools. Cook for 1 1/2 minutes, while basting the steaks with butter constantly. Take the steaks out of the pan and cover them loosely with foil. Let them stand for 10 minutes., and reserve the butter mixture.
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Cut the steak diagonally across its grain into thin slices. Dump the thyme and garlic and spoon the reserved butter mixture over the steak.
