Ingredients
- 1/2 TBSP High Heat Cooking Oil of your choice
- 2 New York Strip Steaks (Recipe amounts are for a meal for two)
- 2-5 Cloves Garlic, Peeled and Quartered (Based on how garlic-y you like it)
- 1 Sprig Rosemary
- 1 TSP Ground Black Pepper
- 1 1/2 TSP Sea Salt
- 2 TBSP Unsalted, Grass Fed, Organic Butter
Preparation
Pat the steak dry with paper towels and season it generously with your salt and black pepper.
Heat your pan (ideally a cast iron) until hot, add your high-heat oil over medium-high heat, and add you steak. Sear the first side for 3-4 minutes until a brown crust is formed, then flip and repeat on the other side. (Tip: Turn the steak on its sides for 1 minute per edge to burn down the white fat and sear the edges.)
Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (Note the temperature will continue to rise another 5-10 degrees while steaks rest.)
Reduce heat to medium and add your butter, garlic cloves, and rosemary to the pan (I like to burn the rosemary for extra flavor!) Spoon the butter over the steak for about 1 minute or until the steak is about 5-10 degrees from your desired doneness. (Note: I have had to eliminate dairy while I heal my gut, but I have had no issues with a high quality grass-fed organic butter. If you do have issues, substitute with your DF butter alternative or Ghee.)
Transfer your steak to a serving tray, loosely cover until you are ready to serve. Spoon extra butter sauce over the steak once sliced for extra flavor.
