This New York Strip Steak Recipe is the perfect dish to impress your guests with that comes together in under 15 minutes.
Prep Time: 5 minutesminutes
Cook Time: 10 minutesminutes
2 15-16ounceNew York Strip Steaks
10-15sprigs fresh thyme
2-3sprigs fresh rosemary
sea salt and fresh cracked pepper to taste
Season the steaks generously on both sides with salt and pepper.
Add the oil to a large skillet over high heat and wait for it to lightly smoke.
Add in the steaks and turn the heat down to medium-high. Add in the herbs, garlic, and butter.
Cook the steak for 5-6 minutes while moving them all around the pan to ensure they are well browned.
Flip it over and immediately begin basting it for 2 to 3 minutes.
Remove the steaks and let them rest for 3 to 4 minutes before slicing and serving.
Make-Ahead: Seared steak is meant to be eaten as soon as it is done cooking.How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warm.How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.Some things I prefer to cook with are olive, ghee, clarified butter, or beef tallow. Do not be limited by these, and please cook with your desired fat or oil.I like adding herbs and garlic to the steak while moving it around in the pan.If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly.When the steaks are smaller in weight, you may need to adjust cooking times by 1 minute per side.