New York Strip Steaks, The Kitchen Whisperer

• t 1-1 1/2" thick cuts New York Steak, fat trimmed
• t Tbsp. Worcestershire
• t-2 Tsp Montreal Steak Seasoning
• t Tbsp. butter
• t sprigs of fresh thyme
• t Tbsp. Olive Oil
• Instructions
• Notes
• See below for times: Very Rare 4-5 minutes Rare 5-6 minutes Medium Rare 6-8 minutes Medium 7-10 minutes Well done Not Recommended
• Seasoning: 3/4 tbsp garlic; 1/2 tbsp salt, 1 tbsp paprika, 3/4 tbsp pepper flakes, 1 tbsp black pepper.

1. 1.tat the steaks dry.
2. 2.tdd 1 1/2 tsp Worcestershire to the one side.
3. 3.tdd half of the seasoning and press down.
4. 4.tlip the steak and add the remaining Worcestershire and seasoning.
5. 5.tll to sit at room temperature for 30 minutes.
6. 6.treheat oven to 400 f.
7. 7.tlace a cast iron pan or stainless (oven safe) pan (NOT NON STICK!), over medium high heat.
8. 8.trizzle the olive oil onto the steak and flip to get all sides coated.
9. 9.then the pan is super hot (add a few drops of water to it. If they dance around and evaporate almost immediately then you're good!) add the steaks. DO NOT FLIP yet.
10. 10.took for 4-5 minutes or until a good crust forms.
11. 11.tlip over and immediately shut off the heat to the pan.
12. 12.torking fast add the sprigs of thyme and pats of butter on top.
13. 13.tut the pan into the oven.
14. 14.took per the 'doneness' in the Notes field.
15. 15.then done, remove the pan from the oven and plate the steak.
16. 16.tllow to rest for 5 minutes before cutting.

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Taken from www.epicurious.com/recipes/member/views/new-york-strip-steaks-the-kitchen-whisperer-53048171 (may not work)