- 2 (1 pound) boneless strip steaks, 1 1/2 inches thick, trimmed
- Kosher salt and pepper to taste
- 4 tablespoons unsalted butter, softened
- 2 tablespoons minced shallots
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh chives
- 1 garlic glove, minced
- 2 tablespoons vegetable oil
Step 1: Sprinkle entire surface of steak with 1 teaspoon salt. Let sit at room temperature for at least 30 minutes and up to 1 hour.
Step 2: Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees F. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside.
Step 3: When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes.
Step 4: Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees F (for medium-rare), 7 to 9 minutes. Transfer steaks to carving board, dollop 2 tablespoons herb butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.
Enjoy this great recipe from Cook’s Illustrated!