Ingredients
Scale
- 2 NY steaks, 1-inch thick
- Three tablespoons unsalted butter
- Three cloves garlic, crushed
- 3 sprigs fresh thyme
- One teaspoon kosher salt
Instructions
- Bring the steaks from the fridge and allow them to sit at room temperature for 40 minutes. Pat it dry with a paper towel.
- Season the steaks generously with salt. Heat a large, thick cast-iron skillet for about 11 minutes and place the steaks on the surface.
- Cook the steak for up to a minute to form a crust. Flip it and cook for another 1 minute. Repeat this for about 4 minutes.
- Add the butter, garlic, and thyme to the skillet and allow it to melt. Tilt the pan, so the butter gathers at the edge, and baste the steaks using a wooden spoon. Flip the steak, tilt the pan again and repeat the basting process. At 6 minutes into cooking time, check the steaks for doneness.
- Once it’s done, transfer the steaks to a plate and rest for about 5 minutes before you carve. You can also serve the steak at once if you wish.