- 16 oz New York Strip, 3/4 inch thick OR 1 1/2 inch thick
- 3 TSB olive oil, divided (1 TSB per side of meat and 1 TSB for the skillet)
- 2 generous pinches of Kosher salt, 1 per each side of steak
- coarse black pepper, to taste on steak.
- 1 TBS butter to baste the steak
- thyme, 1 or 2 entire fresh sprigs (if dried thyme, 1 tsp). If possible, use fresh.
Put the rub on the steak. Marinate for at least 20 minutes or overnight. If putting in the refrigerator, let it sit to room temperature for 45 minutes before cooking.
Preheat oven to 550 or the highest temperature. Put a cast iron pan in there while preheating. When the temperature is reached, keep pan in for another 10 minutes.
Put the stovetop fire on high. Take out the hot cast iron pan, put on the stovetop, and add 1 TBS of olive oil. You will know when the heat has been reached when the olive oil has streaks and lines in it. Sear the steak for 1-2 minutes on each side.
As steak is finishing second side, melt butter and add thyme.
Remove pan from flame. Let fatty side of New York strip rest in the butter/thyme combination.
Put the pan back in the oven for 2-3 minutes each side for medium rare.
Use meat thermometer so meat is at 125-30 Fahrenheit.
(Note the photo is of rib eye and New York Strip.)