A little butter adds richness and keeps lean grassfed beef moist without adding much total fat. WARNING: Smoky! Keep exhaust fan on high, or cook in a skillet on a hot grill outdoors.
- 2 grassfed New York strip steaks, thawed
- 1 tsp. kosher salt
- 3/4 tsp. black pepper
- 1 tblsp. olive oil
- 2 tblsp. butter
- 2 thyme sprigs
- 2 garlic cloves, crushed
1. Let steaks stand 30 minutes at room temperature.
2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned (careful not to burn). Reduce heat to medium-low, add butter, thyme, and garlic to pan. Carefully grasp pan handle using a thick oven mitt or dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steaks.
Courtesy Cookinglight .com