Cast Iron New York Strip

Allow the New York Strip steak (1.5 inch thick) to sit at room temperature for at least 30 minutes. Pat the steak dry with paper towels and season generously with kosher salt and freshly ground black pepper.

Preheat your cast iron skillet over medium-high heat until it is very hot, about 5 minutes. Add 2 tablespoons of high-smoke-point oil, such as canola or avocado oil, to the skillet. The oil should shimmer and almost smoke.

Carefully place the seasoned steak in the hot skillet. Sear for 3-4 minutes per side for medium-rare, adjusting time based on your desired doneness. Use a meat thermometer to check for your desired internal temperature. For medium-rare, aim for 130-135°F.

Add 2 tablespoons of butter, 2 cloves of minced garlic, and 2 sprigs of fresh rosemary to the pan. Tilt the pan and use a spoon to baste the steak with the melted butter, garlic, and rosemary mixture for about 1 minute.

Remove the steak from the skillet and place it on a cutting board. Let it rest for at least 10 minutes before slicing against the grain.

Slice the steak and serve immediately. Garnish with fresh herbs or a sprinkle of sea salt if desired.