New York Strip Steak

Ingredients

• New York Strip Steak

  Ingles

  48 oz or 1.2kg

• Kosher Salt

  Real Salt

  ¼ tsp or 4g

• Garlic

  2 cloves raw - Whole Foods Market

  4 cloves, raw or 12g

• Butter

  Salted

  4 tbsp or 57g

• Flakes Parsley

  Cain's - Walmart

  1 serving or 100g

Directions

1. Prep steaks: Cover both sides of steaks with salt and set on rack in refrigerator for at least an hour before cooking.
2. Make compound butter: Combine butter, garlic, and parsley flakes in food processor and process until smooth.
3. Cook steaks in oven: Preheat oven to 225°F. Cover both sides of steaks with compound butter (thin layer on bottom, thicker layer on top). Place in a cast iron or oven-safe skillet. Cook in preheated oven until the internal temperature reaches 110°F.
4. Rest steaks: Remove steaks from oven and transfer to a cutting board. Allow to rest for 10 minutes. Temperature will increase 5-10°F while resting. Towards the end of the rest period, set pan they were cooked in with remaining melted butter on burner over high heat.
5. Reverse sear: Just as melted butter starts to smoke, gently place steaks in hot pan. Allow to sear, undisturbed, until they start to brown on the bottom and then flip. The goal is to get a nice sear on both sides and also to bring them to the proper temperature. Steak temperature will still rise a few degrees once removed from pan, so remove them 3-5°F below desired final temperature. For medium, remove at 127°F. Transfer to cutting board and allow to rest at least five minutes before serving.
6. Enjoy!

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