Get all your money's worth out of these perfect cuts.
Freshly ground black pepper
2 tablespoons Neutral cooking oil, such as canola or grapeseed
3 tablespoons Butter, cut into pats
3 Garlic cloves, lightly smashed
3 Thyme, large sprigs
2 Rosemary sprigs
Temper the steak: Let the steak sit out at room temperature for about 15 to 20 minutes; never cook a protein ice-cold from the fridge. Meanwhile, preheat an oven to 400 degrees F.
Heat a cast iron skillet over medium-high heat. When the skillet is hot, season the steak aggressively all over with salt and pepper. Drizzle the oil in the pan and add the steak.
When a beautiful brown crust develops on one side, 3 to 5 minutes, turn the steak on its side, holding it up with your tongs. Brown all around the sides of the steak, about 2 minutes. Finally, flip the steak to brown the other side and transfer the skillet to the oven to finish cooking. Cook in the oven until medium-rare, 125 degrees F on an instant-read thermometer, 8 to 10 minutes.
Remove the skillet from the oven, place it back on the stovetop over medium to medium-high heat. Be careful—the handle will be hot, so use a dry kitchen towel or oven mitts. Add the butter, garlic, thyme, and rosemary to the skillet. Carefully tip the skillet towards you to pool the melted, foaming butter on one side and using a spoon, baste the steak with the butter for about a minute.
Remove to a cutting board to rest. Let it rest for 5 to 10 minutes. You always want to make sure you let those lovely juices evenly redistribute in the meat so you have a juicy steak and not a juicy cutting board!
Slice away and enjoy!
Cooking steak can be a challenge. There are so many different cuts at different prices to choose from. But if you decide to get the higher end NY Strip or Ribeye, you don't want to mess it up and waste the money you spent. That's why having this recipe in your back pocket will be a game changer. Learn how to perfectly cook a NY strip or ribeye every time with this recipe by Chef Josh Capon.
Prep Time: 20 minutes
Cook Time: 17 minutes