Pan-Seared New York Strip Steak

Season the New York strip steak generously on all sides with kosher salt and freshly ground black pepper.

In a skillet over medium-high heat, add neutral oil. Once hot, add the steak and give it a hard sear for about 3 minutes per side.

Remove the seared steak from the pan and place it on a wire rack set over a sheet pan. Let it rest for at least 4 minutes to allow for carryover cooking. The internal temperature will continue to rise.

Return the skillet to the heat. Add the shallot, smashed garlic, and unsalted butter to the pan.

Once the butter is melted and foaming, add the fresh thyme and return the steak to the pan. Baste the steak with the aromatic butter for about 2 minutes to finish cooking and add flavor.

Remove the steak from the pan and let it rest for another few minutes before slicing against the grain.