@brighteyes847: NEW YORK STRIP STEAK-COOKING WITH BRIGHT EYES Juicy and tasty New York Strip Steaks seared in a cast iron skillet and braised with a quick and easy garlic herb butter. PREP TIME: 5 Minutes COOK TIME:10 Minutes SERVINGS: 4 INGREDIENTS: GARLIC HERB BUTTER ½ cup butter softened 3 cloves garlic minced ½ teaspoon salt ½ teaspoon fresh ground black pepper 1 teaspoon dried marjoram 1 teaspoon fresh thyme leaves 1 teaspoon chopped fresh rosemary STEAKS: 4 New York Strip Steaks 8-10 ounce Salt and pepper 1 ½ tablespoons olive oil or canola oil INSTRUCTIONS: Take the steaks out of the fridge and let them warm to room temperature for about 30 minutes. Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes. 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. Remove the skillet from the heat and add 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. ENJOY! NOTES: Remove the steaks from the refrigerator about 30 minutes before cooking. A cast iron skillet really works well for this recipe. It is a heavy skillet that holds heat well, allowing the steaks to cook evenly. Because the juices aren't flowing through a grate like on a grill, they are searing in their own juices resulting in a seriously delicious steak. The compound butter can be prepared up to five days in advance and stored in an airtight container in the fridge. For the best flavor, choose steaks with good color and a fair amount of marbling. This recipe works well with other cuts of beef like rib-eye, porterhouse steak, shell steak, and filet mignon medallions. Fresh herbs taste best, but dried herbs are better than no herbs. Use an instant-read meat thermometer for the best accuracy in cooking steak to your desired doneness. This recipe is for 4 steaks, so unless you have 2 cast iron skillets or a cast iron griddle, you will need to cook in 2 batches. Or you can simply halve the recipe and prepare 2 steaks. Always rest steaks for 8-10 minutes. This a great time to loosely tent the steaks and baste with the herb butter. Store leftovers in an airtight container in the fridge for up to 3 days.

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