Pan-Seared Strip Steak

A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat.

Ingredients

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• 2 (12-ounce) lean, grass-fed New York strip steaks
• 2 thyme sprigs
• 2 garlic cloves, crushed
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons butter

Preparation

1. Let steaks stand 30 minutes at room temperature.
2. Sprinkle salt and pepper evenly over steaks .
3. Heat a large cast-iron skillet over high heat.
4. Add oil to pan; swirl to coat.
5. Add steaks to pan; cook 3 minutes on each side or until browned.
6. Reduce heat to medium-low; add butter , thyme , 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.
7. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
8. Cut steak diagonally across grain into thin slices. Discard thyme and garlic ; spoon reserved butter mixture over steak.

Notes

WARNING: This recipe is smoky! Keep exhaust fan on high, or cook in a skillet on a hot outdoor grill.