Ingredients
For two servings
- 2 10-oz boneless New York strip steaks about 1 inch thick
- 1 tbsp neutral cooking oil
- 1 tsp kosher salt
- 1/2 tsp ground black pepper
- 2 tbsp unsalted butter
- 2 cloves garlic lightly crushed
- 2 sprigs fresh thyme
Equipment
- 12-inch cast-iron skillet
- Tongs
- Large spoon
- Instant-read food thermometer
- Paper towels
- Clean cutting board
- chef's knife
Instructions
Sear, baste, and rest
- Pat the steaks thoroughly dry with paper towels, then season both sides with salt and black pepper.
- Heat a 12-inch cast-iron skillet over medium-high heat for about 2 minutes. Add oil and heat until shimmering.
- Lay the steaks in the pan away from you. Sear about 3 minutes without moving, then turn with tongs and sear the second side about 3 minutes.
- Reduce heat to medium-low. Add butter, crushed garlic, and thyme. Tilt the pan carefully and spoon the foaming butter over the steaks for 2 to 4 minutes, turning as needed. Check the center from the side with a thermometer. Continue gently until each steak reaches at least 145°F (63°C) before removing from heat.
- Transfer to a clean board and rest at least 3 minutes, preferably 5. Slice across the visible grain and spoon over a little of the pan butter. Timing varies with thickness and pan heat.
Video
Notes
Estimated US dollar cost basis: 20 oz strip steak at about $11/lb, $13.75; oil $0.15, butter $0.40, garlic $0.10, thyme portion $0.20, salt and pepper $0.05; about $14.65, rounded to $15. Prices vary.
Jamie Oliver's original video was uploaded May 12, 2013: https://www.youtube.com/watch?v=46eRIxVxkG8. It illustrates skillet steak technique; herbs, timing, and doneness cues can differ. Follow this card's thermometer minimum of 145°F before removal and at least a 3-minute rest.
Use a clean board and utensils for cooked steak. The time is a guide, not a substitute for temperature. Refrigerate leftovers promptly and use within 3 days.
