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 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)

12 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 275-degree oven. For medium-rare, cook until an instant-read thermometer inserted in the center of steaks reads 115- to 120-degrees, about 20 to 30 minutes. (See note.)

3. Remove steaks and allow to rest, tented, for up to 90 minutes.

4. Set a heavy bottom pan — cast iron is perfect — over very 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.

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 15 minutes after they go into the oven.