Better than restaurant quality New York Strip Steaks

• Meat

  • 1 tsp Montreal steak seasoning

• Produce

  • 2 sprigs Thyme, fresh

• Condiments

  • 1 tbsp Worcestershire

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter, unsalted

• Other

  • 2 1-1 1/2” thick cuts new york steak, fat trimmed

Found on thekitchenwhisperer.net

Description

Ingredients

• 2 1-1 1/2” thick cuts New York Steak, fat trimmed
• 1 Tbl Worcestershire
• 1-2 Tsp Montreal Steak Seasoning
• 2 Tbl butter, unsalted
• 2 sprigs of fresh thyme
• 1 Tbl Olive Oil

Directions

• Pat the steaks dry.
• Add 1 1/2tsp Worcestershire to the one side.
• Add half of the seasoning and press down.
• Flip the steak and add the remaining Worcestershire and seasoning.
• All to sit at room temperature for 30 minutes.
• Preheat oven to 400f.
• Place a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
• Drizzle the olive oil onto the steak and flip to get all sides coated.
• When the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you’re good!) add the steaks. DO NOT FLIP yet.
• Cook for 4-5 minutes or until a good crust forms.
• Flip over and immediately shut off the heat to the pan.
• Working fast add the sprigs of thyme and pats of butter on top.
• Put the pan into the oven.
• Cook per the doneness in the Notes field.
• When done, remove the pan from the oven and plate the steak.
• Allow to rest for 5 minutes before cutting.