The Delmonico, Enhanced
- 1 grass fed New York strip steak (3/4 – 1 lb)
- Sea salt
- Crushed black pepper
- 2-4 garlic cloves, cut in half
- 1 tbsp minced shallots
- 3-5 thyme stalks
- 1-2 tbsp unsalted butter
- Sautee pan
- At least an hour before you are to cook your steak, pat it dry, and let sit out to bring it up to room temperature. This will help the steak cook through more evenly, and give it a nice crust.
- After the hour has elapsed, dry the steak once again with paper towels. Then, add salt and crushed black pepper to both sides of the steak, to taste.
- Heat the pan on the stove at high heat until the pan starts to smoke. Add the steak to the pan, and let sear for 4 minutes, until you get a nice medium/dark brown crust.
- Flip the steak, and sear the other side for about 2 minutes. After the 2 minutes have elapsed, turn down the stove to medium heat. After a few seconds, add the butter, thyme, garlic, and shallots to the pan. Once the butter has melted, begin to spoon the butter mixture over the steak for another 2 minutes or so.
- Once the steak has your desired tenderness, remove from the pan, and let sit for about 5 minutes.
- When you plate the steak, dress it with the remaining butter, shallots, garlic, and thyme from the pan.