Pan-Seared Strip Steak

Ingredients

• 0.8 teaspoon pepper black
• 2 tablespoons butter 
• 2  garlic cloves crushed
• 1 teaspoon kosher salt 
• 1 tablespoon olive oil 
• 24 ounce new york strip steaks lean grass-fed
• 2  thyme sprigs 

Equipment

• frying pan
• aluminum foil
• kitchen towels
• oven mitt

Directions

1. Let steaks stand 30 minutes at room temperature.
2. Sprinkle salt and pepper evenly over steaks.
3. Heat a large cast-iron skillet over high heat.
4. Add oil to pan; swirl to coat.
5. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly.
6. Remove steaks from pan; cover loosely with foil.
7. Let stand 10 minutes. Reserve butter mixture.
8. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.