NY Strip Steaks Recipe

• Difficulty: Easy
• Servings: 2
• Nutrition Per Serving (1 of 2 servings): Calories 711, Total Fat 60 g, Saturated Fat 23 g, Carbohydrates 1 g, Dietary Fiber 1 g, Sugar 0 g, Protein 40 g, Cholesterol 198 mg, Sodium 605 mg
• Total Time: 1 hr 25 min (including resting time)
• Active Time: 10 min

Ingredients:

• Two 8-ounce New York strip loin steaks
• Kosher salt
• 2 tablespoons extra-virgin olive oil, plus extra for drizzling
• 2 tablespoons unsalted butter, softened to room temperature
• 1 small bunch fresh thyme sprigs
• Sea salt, for finishing

Special equipment: an instant-read thermometer

Instructions:

1. Set your oven to 275F (135C) to preheat.
2. Let the steaks reach room temperature for 30 to 45 minutes. Generously season the steaks with kosher salt. Warm a large ovenproof skillet on medium-high heat for about 2 minutes or until hot. Add olive oil to the pan. Place the steaks carefully into the skillet and let them sear without moving until a golden crust forms, about 4 minutes. Turn the steaks over and remove the skillet from the heat. Add the butter and thyme sprigs, spooning the melted butter continuously over the steaks for roughly 45 seconds. Move the skillet to the oven center and cook until a meat thermometer inserted into the thickest part registers 135F for medium-rare, approximately 5 to 7 minutes.
3. Take the skillet out of the oven carefully, transfer the steaks to a cutting board, and let them rest for 10 to 15 minutes. Slice the steaks and arrange them on a serving plate. Pour the buttery pan sauce over the steaks, sprinkle sea salt on top, and finish by drizzling with olive oil.