Garlicky New York Strip Steak
This works best on steaks of 1 inch (or more) thickness.
Servings: 4 (3 oz)
- 2 8 oz Savannah River Farms New York Strip Steaks (1" thick), trimmed
- 4 large garlic cloves, grated
- 2 tbsp fresh lemon juice
- 3 tbsp olive oil, divided
- 1/2 tsp black pepper
- 1/4 tsp kosher salt
- 1 tbsp fresh rosemary leaves
- 3/4 tsp flaked sea salt
Rub garlic over steaks. Place juice and 2 tablespoons oil in a shallow dish. Add steaks; turn to coat. Let stand at room temperature 30 minutes.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towels, leaving any bits of garlic that stick. Sprinkle tops of steaks with pepper and kosher salt.
Heat remaining 1 tablespoon oil in a large cast-iron skillet over high. Add steaks; cook until a meat thermometer inserted in thickest portion registers 127°F to 130°F for medium-rare or to desired degree of doneness, 2 to 2 1/2 minutes per side.
Place steaks on a cutting board; reserve pan drippings. Tent steaks loosely with foil. Let stand 5 minutes. Discard foil. Cut steaks across the grain into slices. Arrange slices on a platter; drizzle with pan drippings. Sprinkle with rosemary and sea salt.