1 lb New York Strip Steaks (1 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak,
1 1/4” thick)
1/2 Tbsp vegetable oil, or any high heat cooking oil like canola or extra light olive oil
1 1/2 tsp sea salt
1 tsp black pepper, freshly ground
2 Tbsp unsalted butter
2 cloves garlic, peeled and quartered
1 spring fresh rosemary

1. Thoroughly pat room temperature steak dry with paper towels. Just before
cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
2. Heat the cast iron pan or regular frying pan until hot (400 degrees or smoking)
then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very
hot, add steak to the skillet. Sear the steaks on the first side for 4 minutes until a
brown crust has formed then flip steak and turn fire off allow cooking for another
3-4 minutes while pan cools down . Using tongs, turn the steak on its sides to
render the white fat and sear the edges (1-minute per edge).
3. Return 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 (the
temperature will continue to rise another 5-10 degrees while steaks rest) Slice or
serve hold finish with a fishing salt or a little more sea salt before serving.
**Serve with baked potatoes and vegetables