New York Strip Steak

Ingredients

• Butter

  Unsalted

  2 tbsp or 28g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Marjoram

  Spices, dried

  1 tsp or 0.6g

• Thyme

  Fresh

  1 tsp or 0.8g

• Rosemary

  Fresh

  1 tsp or 0.7g

• Beef, grass-fed

  Strip steaks, lean only, raw

  24 oz or 680g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Avocado oil

  1 ½ tbsp or 21g

Directions

1. Take the steaks out of fridge and let them warm to room temperature for about 30 minutes.
2. Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.
3. Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until shimmering and almost smoking. Add the steak and let it sear undisturbed for 3 minutes. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy.
4. Remove the skillet from the heat and add a a heaping tablespoon of the herb butter to each steak and let it melt. Cover the skillet loosely with aluminum foil. Use the drippings to baste the steaks for about 10 minutes. Then top each steak with another tablespoon of the compound butter, slice, and serve.
5. Recipe by: Beth Pierce (source: https://www.smalltownwoman.com/new-york-strip-steak/#tasty-recipes-48548-jump-target)

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• Seared strip steak
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