Recipe Instructions:
Ingredients:
2 New York Strip Steaks (about 1 inch thick, 225-250 grams each)
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder (optional)
1 teaspoon dried thyme or rosemary (optional)
Instructions:
Preparation:
Take the steaks out of the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry with paper towels.
Seasoning:
Rub each steak with olive oil on both sides.
Season generously with salt and black pepper. If using, add garlic powder and dried herbs.
Cooking:
Heat a skillet (preferably cast iron) over high heat until very hot.
Place the steaks in the hot skillet and cook for about 3-4 minutes per side for medium-rare, or adjust the time based on your desired doneness. You can use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium, and 150°F (66°C) for medium-well.
For a nice sear, avoid moving the steaks around in the pan.
Resting:
Remove the steaks from the skillet and let them rest on a plate covered with foil for about 5 minutes. This helps the juices redistribute.
Serving:
Slice against the grain and serve.
