- 4 New York Strip Steaks (thicker is better)
- Olive oil
- Kosher salt
- Freshly ground black pepper
- Optional: 3 tablespoons butter mixed with 1 clove minced garlic, herbs such as oregano, thyme or rosemary
For the best results, allow the steaks to sit at room temperature for about 20 minutes. Heat a skillet (cast iron or other heavy bottom skillet) over high heat (I set my burners at 7) until it is very hot and starts to smoke.
While waiting, drizzle olive oil on the steaks on sprinkle them with coarse salt and freshly ground black pepper. Gently rub the seasonings into the steaks. Do this for both sides of the steaks.
When the pan is ready, pour two tablespoons of olive oil in the skillet and carefully add the steaks. Gently press on the steaks with tongs to make sure the bottom is in full contact with the pan.
Use the tongs to flip the steaks over every minute. You can also stand the steaks on end to cook the fat.
For some added flavor, brush the steaks with garlic butter before flipping them over for the final cooking.
Scrub potatoes and poked them all over with a fork. Then, put them in a microwave safe casserole dish with about 1/4 inch of water. I covered the dish and cooked them on high for 10-15 minutes, until tender, while the steaks were cooking in the pan.
Serve the steaks with loaded baked potatoes and salad.