Pan-Seared Strip Steak

• 2 (12-ounce) lean, grass-fed New York strip steaks
• 1 teaspoon kosher salt
• 3/4 teaspoon black pepper
• 1 tablespoon olive oil
• 2 tablespoons 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. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded 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 steak.

lean, kosher salt, black pepper, olive oil, butter, thyme, garlic

Taken from www.myrecipes.com/recipe/pan-seared-strip-steak (may not work)