GARLIC AND HERB REVERSE-SEARED NEW YORK STRIP STEAK

Prep time: 1 0 minutes

Cooking time: 2 0 to 3 0 minutes, total Makes: 2 to 4 servings

2 boneless New York strip steaks, 1 ½ -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)

1 2 cherry or grape tomatoes (optional) 3 sprigs fresh thyme (optional)

3 sprigs fresh rosemary (optional)

1 . Thirty minutes before cooking, remove the steaks from the refrigerator. Place on a wire rack.

2 . Season two steaks with salt and pepper or steak rub and place in the center of a preheated 2 7 5 -degree oven. For medium-rare, cook until an instant-read thermometer inserted in the center of steaks reads 1 1 5 - to 1 2 0 -degrees, about 2 0 to 3 0 minutes. (See note.)

3 . Remove steaks and allow to rest, tented, for up to 9 0 minutes.

4. Set a heavy bottom pan — cast iron is perfect — over very high heat. When pan begins to smoke, add 1 tablespoon oil to coat bottom of the pan. Add steaks and sear one side to golden brown, about 1 -2 minutes.

5 . Flip steaks and 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 bottom of the steak is golden brown.

6 . 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 1 5 minutes after they go into the oven.