How to Cook New York Strip Steak like a Chef

Name: How to Cook New York Strip Steak like a Chef
Prep time: 5 min
Total time: 15 min
Ingredients: 2 8 to 14 ounces New York strip steaks (about 1 to 1 1/2 -inch thick); Salt and ground black pepper; 2 tablespoons olive oil (or any neutral oil like grape-seed oil or vegetable oil); 3 tablespoons butter (unsalted or salted); 2 sprigs fresh rosemary; 2 whole garlic cloves (peeled and lightly smashed); 4 fresh thyme sprigs; Optional: You can serve the steaks topped with a small slice of compound butter.

Ingredients

▢ 2 8 to 14 ounces New York strip steaks , about 1 to 1 1/2 -inch thick
▢ Salt and ground black pepper
▢ 2 tablespoons olive oil, or any neutral oil like grape-seed oil or vegetable oil
▢ 3 tablespoons butter, unsalted or salted
▢ 2 sprigs fresh rosemary
▢ 2 whole garlic cloves, peeled and lightly smashed
▢ 4 fresh thyme sprigs
▢ Optional: You can serve the steaks topped with a small slice of compound butter.

Instructions

Bring the steak to room temperature and pat them dry with paper towels. Any excess moisture outside of the steaks will prevent a perfect sear.
Season steaks liberally with salt and black pepper or with your favorite steak rub.
Heat a cast iron skillet or heavy stainless steel skillet over medium-high heat. Add the oil and swirl the skillet to coat the bottom. When the oil is hot, add the steaks to the skillet.
Sear the steaks on the first side until a nice, deep golden brown crust has formed, about 3-4 minutes. Before flipping the steak to cook the other side, if your steak has a fatty layer around the edges, using kitchen tongs, turn each steak on its sides to sear the edges (this should take about 1 to 2 minutes).
Flip the steaks and add the butter, rosemary, garlic and thyme. Reduce heat to medium and cook, spooning the butter over the steaks to baste them until an instant-read thermometer inserted into thickest part of steak registers 115 to 120°F (46 to 49°C) for medium-rare, or 125°F (52°C) for medium.
Remove from the heat and transfer to a cutting board or plate and loosely tent with aluminum foil. Let the steaks rest for 10 minutes before serving.

Notes

You can season the steaks and let them rest for 45 minutes at room temperature and up to 48 hours in the refrigerator.

Nutrition

Calories: 787 kcal, Carbohydrates: 2 g, Protein: 47 g, Fat: 65 g, Saturated Fat: 26 g, Polyunsaturated Fat: 3 g, Monounsaturated Fat: 29 g, Trans Fat: 1 g, Cholesterol: 226 mg, Sodium: 254 mg, Potassium: 737 mg, Fiber: 0.4 g, Sugar: 0.04 g, Vitamin A: 623 IU, Vitamin C: 4 mg, Calcium: 71 mg, Iron: 4 mg