Garlic and Herb Reverse Seared New York Strip Steak

Prep time: 10 minutes

Cooking time: 20 to 30 minutes, total Makes: 2 to 4 servings

2 boneless New York strip steaks, 1 1⁄2 to 2 inches thick

Salt and freshly ground black pepper, or steak rub as needed

1 tablespoon canola oil

4 tablespoons butter

4 cloves garlic, peeled and crushed with the side of a chef’s knife (optional) 12 cherry or grape tomatoes (optional)

3 sprigs fresh thyme (optional)

3 sprigs fresh rosemary (optional)

30 minutes before cooking, remove the steaks from the refrigerator. Place on a wire.

Season steaks with salt and pepper or steak rub and place in the center of a heated 275 degree oven. For medium-rare, cook until an instant-read thermometer inserted in the center of steaks reads 115-120 degrees, about 20 to 30 minutes. (See note.)

Remove steaks and tent with foil.

Set a heavy bottom pan — cast iron is perfect — over medium-high heat. When the pan begins to smoke, add 1 tablespoon oil to coat the bottom of the pan.

Add steaks and sear one side to golden brown, about 1-2 minutes. Flip steaks and sear for another minute, or more if you like your steak well-done.

Add 4 tablespoons butter and optional garlic, tomatoes, thyme and rosemary. When butter melts, tilt pan slightly to pool butter on one side. Baste steaks with melted butter for 1-2 minutes, until the bottom of the steak is golden brown.

Remove steaks to a cutting board and rest for 1 minute. Slice on a bias and serve garnished with steak drippings, garlic and tomatoes and serve immediately.

Note: Different steaks of different thicknesses in different ovens can have vastly different cooking times. Start checking internal temperature about 15 minutes after they go into the oven.