| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 10 min |
| Yield: | 2 servings |
Ingredients
- Two 8-ounce New York strip loin steaks
- Kosher salt
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons unsalted butter, at room temperature
- 1 small bunch fresh thyme sprigs
- Sea salt, for sprinkling
Instructions
- Preheat the oven to 275 degrees F.
- Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
- Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 711 |
| Total Fat | 60 g |
| Saturated Fat | 23 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 1 g |
| Sugar | 0 g |
| Protein | 40 g |
| Cholesterol | 198 mg |
| Sodium | 605 mg |
Reviews
I tried this way for the first time today. It’s definitely going to be my go-to way. I use New York strip, served with a Greek inspired grain salad…YUUUMY
This recipe is perfect! I bought some well marbled strip steaks on sale and followed this recipe. Was it ever good, served with fried mushrooms and onions and steamed spinach. Will most definitely make again! Thank you Tyler, you’re the best.
Temp is off, sear is off.
Instructions are definitely written wrong..it says to only sear one side and then put the steak into the oven. Almost messed up our steaks because of these incorrect cooking instructions.
Best steaks I’ve ever made! Used my own seasoning blend but did baste with butter. They were perfect!
Always turns out great! I use kerrygold unsalted butter, so good every-time.
Excellent. What a way to prepare a steak.
Room temp is critical.
Room temp is critical.
Delicious!
Excellent!
I recorded Tyler’s Food Network episode on how to cook a great hamburger and steak a few years ago. I’m sure the reason my steaks kept coming out tough was because I was using a poor cut of meat. I’ve tried the recipe with a better and thicker cut of meat and it came out great.