Thanks to our friends at Crowd Cow for the excellent recipe. Adding fresh herbs and butter to a New York strip makes it even more delectable.
- 1 8-ounce grass-fed New York strip
- Salt and pepper to taste
- 1 teaspoon safflower oil
- 2 tablespoons butter
- 2 garlic cloves, smashed
- 2 rosemary sprigs, leaves removed and finely chopped
- 5 thyme sprigs, leaves removed and finely chopped
- Salt and freshly ground black pepper, to taste
Liberally season the steak with salt and pepper on both sides and set aside.
Add the oil to a cast iron pan and heat over medium-high. When the oil is hot, add the steak to the pan. Cook for 4-6 minutes per side, or until desired doneness is reached. Remove the steak from the pan and cover loosely with foil.
Reduce heat to medium and in the same pan, add the butter, garlic, and herbs. Cook until fragrant. Add the steak back to the pan and baste with herbed butter sauce.
Remove the steak from the pan, cover with foil, and let rest for about 5 minutes. To serve, slice against the grain and top with salt, black pepper, and the herbed butter sauce.