Cast Iron Bone-in NY Strip Steak with Herb Butter
Ingredients
- 2 thick bone-in rib eye, strip, or shell steaks
- 2 Tbsp vegetable oil divided
- Kosher salt
- Fresh cracked black pepper
- 2 Tbsp unsalted butter divided
- 2 cloves of garlic smashed
Herb Butter
- 1/2 stick softened unsalted butter
- 2 sprigs fresh thyme leaves removed
- 1 stalk rosemary chopped
- 1 bunch parsley chopped
- 1/2 tsp Kosher salt
- Freshly cracked black pepper
Instructions
- Preheat oven to 450.
- Bring steaks to room temperature. Season liberally with the vegetable oil, Kosher salt, and freshly cracked black pepper.
- For the herb butter, combine all ingredients in a bowl. Season with the salt and pepper.
- Heat cast iron skillet over medium-high heat. When the pans are nice and hot, add the steaks cook for 4-5 mins. Flip once and cook for another 4 mins.
- Add 1 Tbsp of butter and a garlic clove to each steak pan. Transfer the pans to the oven and let cook for an additional 7-10 mins. Ideally you want the meat thermometer to read 130-135 degrees for rare/medium rare, so it will depend on the thickness.
- Remove from the oven and top with a bit of herb butter. Let the meat rest for 5 mins, slice and serve.
Notes
For an easy meal, serve with Caraluzzi's chef prepared Mashed Potatoes and Green Beans, and a side salad.