Ingredients
24ozRibeye strip steaks,or New York strip steaks about, 1¼-inches thick
1tbspvegetable oil
1tspkosher salt
¾tspblack pepper,freshly ground
2tbspunsalted butter
2fresh thyme sprigs
2garlic cloves,peeled and smashed
Preparation
Let steaks rest at room temperature for 30 minutes.
Heat vegetable oil in a 12-inch cast iron skillet over medium-high heat. Preheating should take about 3 minutes if using a gas stove, longer for electric.
Dab both sides of steak dry with paper towels then season both sides with salt and pepper.
Place steaks in skillet and using metal tongs press down over the top surface of steaks to ensure the entire bottom surface is making direct contact with the skillet.
Let cook for about 3 minutes or until browned on bottom.
Flip and continue to cook for about 3 minutes longer or until steak is about 10 degrees away from desired doneness.
Reduce heat to medium-low, add butter, garlic and thyme.
Using an oven mitt grasp pan and tilt pan so butter pools to one side, spoon butter over steaks and continue to cook for 1 more minute or until steaks registers desired doneness.
Transfer to plates. Let rest for 5 minutes before slicing.
