Ingredients:

  • 2 Grass-fed New York Strip Steaks (approx. 12 oz / 340g each, 1.5 inches thick)
  • 1.5 tsp Kosher salt (9g)
  • 1 tsp Freshly cracked black pepper (2g)
  • 1 tbsp Avocado oil (15ml)
  • 2 cloves Garlic, smashed (6g)
  • 2 sprigs Fresh Rosemary or Thyme
  • 1 tsp Extra virgin olive oil (5ml)

Instructions:

  1. Pat your 340g steaks completely dry with paper towels. Rub the 1.5 tsp of Kosher salt and 1 tsp of pepper over every surface, including the sides. Note: This draws moisture out, seasons the deep tissue, and then reabsorbs the brine for a tender interior.
  2. Heat your cast iron over medium high heat until the 1 tbsp of avocado oil is shimmering and just starting to wispy smoke. Place the steaks in the pan away from you to avoid splashes. Cook for 2 minutes until a deep golden brown crust forms.
  3. Flip the steaks every 30 to 60 seconds after the initial crust has set. Note: This unconventional trick ensures the meat cooks evenly from both sides, preventing that gray band of overcooked meat under the crust.
  4. Add the 2 cloves of smashed garlic, rosemary sprigs, and the 1 tsp of EVOO to the pan. Tilt the skillet and use a large spoon to pour the flavored oil over the steaks repeatedly. Continue until the thermometer reads 52°C for medium rare.
  5. Transfer the steaks to a warm plate and pour the remaining pan juices over them. Let them rest for 5 to 8 minutes. Note: This allows the muscle fibers to relax and reabsorb the juices, ensuring they don't pour out when you slice in.