Ingredients

• 1 New York strip steak (1-1.5 inches thick, trimmed of excess fat)

• 2 tbsp olive oil (divided)

• 1 tsp kosher salt

• 1 tsp freshly ground black pepper

• ½ tsp garlic powder

• 3 knobs unsalted butter (about 3 tbsp)

• 2-3 sprigs fresh thyme

• 1 sprig fresh rosemary

• 3 garlic cloves, crushed (skins on)

• 2-3 medallions of compound butter (your favorite blend)

Directions

1. Pat the steak dry with paper towels to ensure a good sear. Rub both sides generously with olive oil, salt, pepper, and garlic powder. Be sure to coat the edges as well.

2. Place a stainless steel pan on medium-high heat and let it preheat for 10 minutes to ensure even heat distribution.

3. Add a thin layer of olive oil to the hot pan. To prevent burning, remove the pan from the heat for 5-10 seconds before placing the steak in. Place the steak in the pan and return it to the burner. Let it sear undisturbed for 5-7 minutes.

4. Gently lift the steak to ensure a golden brown, delicious (GBD)crust has formed. If ready, flip the steak.

5. Add butter, thyme, rosemary, and crushed garlic to the pan. Let the butter melt and foam. Tilt the pan slightly and use a spoon to baste the steak with the flavorful butter, repeatedly pouring it over the steak. Cook the second side for another 5-7 minutes, continuing to baste.

6. Use tongs to hold and sear the edges of the steak, ensuring all sides are caramelized.

7. Transfer the pan (or the steak to a baking sheet if the pan is not oven-safe) to a preheated 350°F (175°C)oven. Cook for about 10 minutes for medium doneness. Adjust time based on steak thickness and desired doneness.

8. Remove the steak from the pan and place it on a cutting board. Let it rest for 10 minutesto allow the juices to redistribute.

9. While the steak is resting, top it with 2-3 medallions of compound butter. The butter will slowly melt into the steak, adding extra richness and flavor.

   Serve with these Pomme Frites