NEW YORK STRIP STEAK

Ingredients

Garlic and herb butter

• ½ cup soft butter
• 3 garlic cloves, minced
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon dried marjoram
• 1 teaspoon fresh thyme leaves
• 1 teaspoon chopped fresh rosemary

Steaks

• 4 New York strip Steaks 8-10 ounces
• Salt and pepper
• 1 1/2 tablespoons olive oil or canola oil

Instructions

Remove the steaks from the refrigerator and let them come to room temperature for about 30 minutes.
Mix butter, garlic, salt, pepper, marjoram, thyme and rosemary. Let it rest for a few minutes.
Season the fillets with salt and pepper. Heat the oil in a cast iron skillet over medium-high heat until shimmering and almost smoking.Add the steak and allow to brown undisturbed for 3 minutes. Then turn over and cook for another 3-4 minutes or until cooked through, depending on your taste. Use an instant-read meat thermometer to ensure cooking accuracy.
Remove the pot from the heat and place a heaping tablespoon of herb butter on each fillet and let it melt. Cover the pan loosely with aluminum foil.Baste the steaks with the fat for about 10 minutes. Then top each fillet with another tablespoon of mixed butter, slice and serve.

Notes

Remove the steaks from the refrigerator about 30 minutes before cooking.
A cast iron skillet works really well for this recipe. It is a heavy pan that retains heat well and allows the steaks to cook evenly.Since the juices don’t flow through a grate like on a grill, they burn in their own juices, resulting in a truly delicious steak.
compound butter can be made up to five days in advance and stored in an airtight container in the refrigerator.
For the best flavor, choose fillets with good color and lots of marbling.
This recipe pairs well with other cuts of meat such as ribs, steak, clam steak, and filet mignon medallions.
Fresh herbs taste better, but dried herbs are better than no herbs at all.Use an instant-read meat thermometer to cook the steak to your desired doneness with the greatest possible accuracy.
This recipe makes 4 steaks. So if you don’t have 2 cast iron skillets or a cast iron griddle, you’ll need to cook in 2 batches. Or you can simply cut the recipe in half and make two fillets.
Always let steaks rest for 8 to 10 minutes. This is a good time to brush the fillets and drizzle with the herb butter.Store leftovers in an airtight container in the refrigerator for up to 3 days.

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