I'm a carnivore at heart and I love everything steak. What I love most about New York strip steak is that it's more fatty that a filet mignon — but not as fatty as a rib-eye — and very tender. The butter on this steak really adds to the depth of flavor.
Technique tip: This steak gets cooked using the reverse-sear process. Many people think the sear should be done first to "lock in the juices," this is a myth. We are going to preheat the steaks using low temperature and then sear after. Let steaks "rest" after they sear for several minutes to allow the juices to redistribute.
Swap option: This technique can be used for any thick cut of steak, so if you prefer T-bone, rib-eye, or any other thick cut of steak, swap it out for the strip steak used here and follow the same technique.
For the steak:1.
Preheat oven 225°F.2.
Allow steaks to warm up slightly at room temperature.3.
Rub steaks with olive oil and dust with smoked salt.4.
Place steaks in oven and allow them to reach an internal temperature of 125°F for medium rare.5.
Preheat a pre-greased cast iron pan over high heat for 5 minutes.6.
Remove steaks from oven and place directly in hot cast iron pan, turning every 30 seconds for a total of about 5 minutes, or until desired level of overall crust has built up on the steaks.7.
Remove steak from pan, let rest for 7-10 minutes before topping with herb butter and serving.
For the butter:1.
Remove butter from refrigerator and allow it to come to room temperature (don't try to hurry this process by using the microwave — you'll end up with a mess).2.
Finally chop the garlic, parsley, chives and rosemary.3.
Place the softened butter in a mixing bowl and stir in the olive oil, garlic, lemon zest and herbs. Mix well.4.
Using a rubber spatula, scrape the herb butter onto parchment paper, forming into a 1½-inch diameter log, twisting the ends to seal.5.
Refrigerate butter until it is firm and can be sliced.
Top steaks with a slice of compound butter and serve.