The Easiest, Juiciest Steak EVER

• Gluten free
• Paleo

• Meat

  • 2 New york strip steaks

• Produce

  • 1 tbsp Flat leaf parsley, fresh
  • 8 Thyme, sprigs

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter

Found on yellowblissroad.com

Ingredients

• 2 New York Strip Steaks
• Salt & Pepper
• 2 tablespoons butter
• 2 tablespoons olive oil
• 8-10 Thyme sprigs
• 1 tablespoon fresh chopped flat-leaf parsley

Directions

• Bring the steaks to room temperature by setting out on the counter for about 30 minutes. Season generously with kosher salt and a little fresh cracked pepper.
• Heat the oven to 275 degrees F.
• Heat a heavy bottomed skillet (like cast iron) over medium high heat with the olive oil; 1-2 minutes.
• Place the steaks a couple of inches apart in the hot pan (press down lightly to ensure that all of the meat is touching the pan. Cook steaks for 4-5 minutes, without moving them. Check for a dark golden sear, then flip the steaks over and turn off the heat.
• Add the butter to the skillet, basting the meat with the butter and pan juices with a spoon for about a minute.
• Slide the skillet into the 275 degree oven. Cook for about 5-7 minutes for medium. Temperature should be: Rare - 130°F, Medium Rare - 140°F, Medium - 155°F, Well Done - 165°F. (If you dont have a thermometer, use the fist test described in the post).
• When steaks are finished cooking, baste again with the pan juices, then transfer to a cutting board to rest for at least 10 minutes.
• To serve, slice against the grain and transfer to a plate. Serve with additional pan juices spooned over the top.