Pan-Seared Strip Steak

Yields1 ServingPrep Time30 minsCook Time8 minsTotal Time38 mins

2 (12-ounce) lean, grass-fed New York strip steaks

2 tsp kosher salt

¾ tsp black pepper

1 tbsp olive oil

2 tbsp butter

1 or 2 rosemary or thyme sprigs

2 garlic cloves, crushed

Pat steaks dry with paper towels. Sprinkle salt and pepper over steaks. Let stand at room temperature 30 minutes.

Heat a large cast-iron skillet (I used my All-Clad nonstick skillet) over high heat. Add oil to pan, swirl to coat. Cook steak 3 minutes on each side until browned. Reduce heat to medium-low; add butter, herbs, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so that butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

Cut steak diagonally across grain into thin slices. Discard herbs and garlic; spoon reserved butter mixture over steak.

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Pan-Seared Strip Steak