Certified A5-Wagyu New York Strip
- 14 ounces Certified A5-Wagyu NY Strip
- 3-4 sprigs of thyme
- 3 cloves of garlic
- 2 tablespoons butter
- 2 tablespoons olive oil
- Pink sea salt or flaky sea salt (Maldon)
Prepare a 12” cast iron skillet smoking hot. Season steak very heavy with salt. Almost coating it.
Add oil to smoking hot pan. Place steak down and add a bit of pressure on top to ensure entire steak is making contact with the pan.
Sear steak for 2 minutes for rare or 3 for medium rare, then flip. Once steak is flipped add herbs and garlic to pan.
Using a large spoon while working quickly, add butter to pan where the herbs and garlic are, tilt pan and begin spooning hot browned butter all over top of steak. After 2 or 3 minutes, remove steak from pan and let rest for 3-5 minutes.
Slice steak and spoon over the brown butter sauce.
Finish with more sea salt and garnish with the herbs and garlic from the pan.