Pan-Seared Strip Steak
A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. WARNING: Smoky! Keep exhaust fan on high, or cook in a skillet on a hot outdoor grill.
- 2 (12-ounce) lean,
- grass-fed New York strip steaks
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 thyme sprigs
- 2 garlic cloves, crushed
- 1 tbsp cumin
- 1/2 paprika
1. Let steaks stand 30 minutes at room temperature.
2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, paprika , cumin and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.