The Cast-Iron Strip Steak wants to make the most of one of the most tender cuts of beef around, and it sure succeeds! Pan-seared to a gorgeous golden-brown, infused with garlic right into the meat, and coated with butter and thyme, this main course is more than marvelous; it shows how steaks should be done! Cast-Iron Strip Steak is a five-star dish that you’ll be craving again immediately after enjoying it!

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  • 4 strip steaks, 1-1 1/2-inch-thick
  • 3 teaspoons kosher salt
  • 2 teaspoons freshly ground pepper
  • 3 tablespoons olive oil, plus more, to taste
  • 4 cloves fresh garlic, crushed
  • 2 tablespoons butter
  • 1 tablespoon fresh thyme sprigs
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Step 1 –At least 40 minutes and up to 2 hours prior to cooking, season the steaks evenly on all sides with the salt and the pepper.

Step 2 –Refrigerate the steaks, uncovered, until it’s time to cook. This helps to deeply season the meat.

Step 3 –Heat the skillet over medium-high or high heat until hot.

Step 4 –Add 3 tablespoons of the oil and heat. If using a larger skillet, add more of the extra oil.

Step 5 –Add the steaks to the hot oil and let them cook without touching them until a golden-brown jacket forms on the cooked side, about 3-4 minutes.

Step 6 –Flip the steaks and reduce the heat to low.

Step 7 –Spread one clove of the crushed garlic on top of each steak.

Step 8 –Add an even amount of the butter and the thyme sprigs to the top of each steak.

Step 9 –Cover the skillet with a lid and cook until the steaks reach your desired level of doneness, reaching 130-135 degrees F for medium rare, 135-145 degrees F for medium, and 145-150 degrees F for medium-well, about 5-10 minutes.

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Step 10 –Transfer the steaks from the heat and allow them to rest for 15 minutes.

Step 11 –Slice against the grain and serve.