+INGREDIENTS:
°2 lb New York strip loin steaks (2 steaks) or rib eye or top sirloin steak (1 lb each steak, 1 1/4-inch thick)
°1/2 tablespoon vegetable oil or any high heat cooking oil like canola oil or extra light olive oil
°1 1/2 tsp sea salt
°1 tsp freshly ground black pepper
°2 tsp unsalted butter
°2 garlic cloves peeled and cut into wedges
°1 sprig of fresh rosemary
*DIRECTIONS*
Take your steaks out of the fridge and let them come to room temperature before cooking (30 min for thin steaks, about an hour for thick steaks)
Use a good heavy pot…preferably a cast iron skillet or ST grillOil your pan well AFTER it’s heated! (medium-high heat)Generously season your steak on both sides.
Once you place your steak in the pan, DO NOT touch/turn it for at least 3-4 minutes until a nice sear forms.
When you flip the steaks, let them cook for 3-4 minutes on the other side.
If your steaks are thick, you should finish them in a hot preheated 375° oven for 5 to 10 minutes for a medium to medium quality steak.
Enjoy !
