Ingredients:

  • 2 New York Strip Steaks, bone-in or boneless (approx. 1.25–1.5 inches / 3–4 cm thick)
  • 1 tbsp Coarse Sea Salt (or Kosher Salt)
  • 1 tsp Freshly Ground Black Pepper
  • 1 tbsp High-Smoke Point Oil (e.g., Grapeseed, Avocado, or Refined Sunflower Oil)
  • 4 tbsp Unsalted Butter, cut into four pieces
  • 4 cloves Garlic, lightly crushed
  • 2 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary

Instructions:

  1. Pat Dry: Remove the steaks from packaging and pat them aggressively dry with paper towels. Moisture is the enemy of the crust!
  2. Season Heavily: Season all sides of the steaks generously with coarse salt and pepper.
  3. Temper: Place the seasoned steaks on a wire rack set over a baking tray. Allow them to sit at room temperature for 45–60 minutes. This tempers the meat, ensuring even cooking.
  4. Heat the Pan: Place the cast iron pan over high heat. Add the high-smoke point oil and heat until the oil is shimmering and just beginning to smoke lightly (about 3–4 minutes).
  5. Initial Sear: Carefully place the steaks into the hot pan. Sear undisturbed for 2–3 minutes until a deep brown crust forms. Cook one steak at a time if necessary to avoid overcrowding.
  6. Flip and Sear: Flip the steaks using tongs and sear the other side for an additional 1–2 minutes.
  7. Reduce Heat and Add Aromatics: Reduce the heat to medium-low. Add the butter, crushed garlic cloves, thyme, and rosemary sprigs to the pan.
  8. The Baste: Once the butter is melted and foamy, tilt the pan slightly so the butter pools at the bottom. Using the basting spoon, continuously spoon the herb butter mixture over the steaks for 1–2 minutes.
  9. Edge Sear (Optional): Use the tongs to stand the steaks on their fatty edges and sear for 30–60 seconds to render the fat cap.
  10. Check Temperature: Remove the steaks from the heat when they reach 5–8°F (3–4°C) below your target final temperature (e.g., 125–130°F for Medium-Rare).
  11. Rest: Immediately transfer the steaks to a clean cutting board or wire rack. Tent loosely with foil. Allow the steaks to rest for 10 minutes. Do not skip this step!
  12. Slice and Serve: Slice the New York Strip steak against the grain, using any pan drippings or remaining butter for drizzling. Serve immediately.