Generously season steak with Kosher salt and pepper; let sit at room temperature 1 hour.
2
Heat a dry skillet, preferably cast iron, over medium high and add oil. As soon as oil is smoking, add the steak. Turn every 2 minutes or so until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (aim for 120°–125° for medium rare), about 6-8 minutes.
3
Add butter, thyme or rosemary, and garlic to skillet. Tilt pan toward you so butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling, it smells nutty, and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes before slicing. Finish with the flaky salt.
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Butter-Basted Strip Steak
PREP TIME1 hr 5 min
COOK TIME20 mins
SERVINGS2
INGREDIENTS
1½lbs
thick DLM New York Strip Steak
Kosher salt and freshly ground pepper
2tsp
vegetable oil
3Tbsp
unsalted butter
4
sprigs fresh thyme or rosemary
2
garlic cloves, crushed
Flaky sea salt for finishing
INSTRUCTIONS
1
Generously season steak with Kosher salt and pepper; let sit at room temperature 1 hour.
2
Heat a dry skillet, preferably cast iron, over medium high and add oil. As soon as oil is smoking, add the steak. Turn every 2 minutes or so until a deep brown crust forms and the internal temperature is a few degrees below your favored doneness (aim for 120°–125° for medium rare), about 6-8 minutes.
3
Add butter, thyme or rosemary, and garlic to skillet. Tilt pan toward you so butter pools on one side, and use a large spoon to continually baste steak with butter. Continue until butter is no longer bubbling, it smells nutty, and is beginning to brown, about 1 minute. Transfer meat to a cutting board and let rest 10 minutes before slicing. Finish with the flaky salt.