Buttery Pan-Seared Strip Steak



Yield: 4-6 servings, ½-1/3 steak for each portion, about 6-3 ounces per serving


2 (12-ounce) New York Strip Steaks, grass fed if available

1 tsp kosher salt

¾ tsp black pepper

1 Tbsp Flying Olive Extra Virgin Olive Oil such as Garlic, or a Mild-Medium Single Varietal of Choice

1 Tbsp Flying Olive Butter Extra Virgin Olive Oil

2 sprigs of fresh thyme

2 cloves of garlic, crushed


Take the steaks out of the refrigerator and let them stand for at least 30-45 minutes at room temperature.

Sprinkle the salt and pepper evenly over the steaks. Heat a large cast-iron skillet over high heat. Add the Flying Olive EVOO to the pan. Swirl it to coat the bottom. Add the steaks to the pan. Cook for 3 minutes on each side, or until browned. Reduce the heat to medium-low and add the Flying Olive Butter EVOO, the thyme sprigs, and the garlic to the pan. Tilt the pan towards you—careful the handle is HOT—until the EVOO pools. Cook 1 ½ minutes. Baste the steaks with the EVOO constantly.

Remove the steaks from the pan. Cover loosely with foil. Let them stand 10 minutes. Reserve the EVOO mixture to serve with the steaks.

Submitted by Barb L.