New York Strip Steak Garlic Butter

Remove the New York Strip steaks from the refrigerator about 15-20 minutes before cooking to allow them to come to room temperature. Pat them thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly ground black pepper.

Place a heavy-bottomed skillet, preferably cast iron, over high heat. Let it preheat for about 5 minutes until it's smoking slightly. A hot pan is crucial for a good sear.

Add the olive oil to the hot skillet. Carefully place the seasoned steaks into the pan. Sear for 3-4 minutes per side, creating a deep golden-brown crust. Do not move the steaks during this initial searing phase.

Reduce the heat to medium-low. Add the cold unsalted butter, minced garlic, fresh rosemary sprigs, and fresh thyme sprigs to the skillet. Allow the butter to melt and the aromatics to infuse the butter.

Tilt the pan slightly and, using a large spoon, continuously baste the melted garlic butter over the steaks. Continue basting for 2-3 minutes, flipping the steaks once or twice, until they reach your desired level of doneness. Use a meat thermometer for accuracy: 125-130F for rare, 130-135F for medium-rare, 135-140F for medium.

Transfer the cooked steaks to a cutting board and let them rest for 10-15 minutes. This allows the juices to redistribute, ensuring a tender and juicy steak. Slice the steaks against the grain and spoon the remaining garlic butter pan sauce over them before serving.