New York Strip Steaks with Garlic Herb Butter

New York Strip Steaks with Garlic Herb Butter

Nothing beats cooking steaks in Mom’s decades-old iron skillet over a perfect hot Natural Gas flame!

2  New York strip steaks (about 16 oz. each)
3 tablespoons extra virgin olive oil, divided
Kosher salt and fresh ground pepper
10 sprigs fresh thyme
2 sprigs fresh rosemary
4 garlic cloves
8 tablespoons butter, divided

Equipment:  Large iron skillet
Natural Gas stovetop

Rub one tablespoon olive oil on both sides of the steaks and season generously with salt and pepper.

Heat the iron skillet over high heat until it begins to smoke. Add the remaining 2 tablespoons olive oil and the steaks. Reduce the heat to medium high and add the herbs, garlic, and 6 tablespoons butter . Cook for 5 minutes and flip the steaks. Cook for another 3 minutes while continuously basting with the pan liquids.

Remove the steaks to a cutting board, tent with foil, and let rest for 15 minutes. Strain the pan liquid and stir in the remaining 2 tablespoons butter. Slice the steaks and serve with a drizzle of the garlic-herb butter.