Step 1

Place steaks into a small baking dish, just large enough to fit the steaks. Sprinkle 1 teaspoon sea salt flakes over each steak. Set aside. 2 NY Strip Steaks, 4 teaspoons sea salt flakes

Step 2

Add butter to a pan over medium heat. Once melted, add garlic, shallot, thyme, rosemary, 2 teaspoons salt, and pepper. Cook for 4 minutes. ½ cup unsalted butter, 8 garlic cloves, 1 shallot, 4 sprigs fresh thyme, 4 sprigs fresh rosemary, 2 teaspoons coarse black pepper

Step 3

Pour butter over the steaks and rest for one hour so the butter starts to solidify.

Step 4

Heat a cast iron skillet or other large skillet over high heat. Searing over high heat will give the steaks a nice crust.

Step 5

Remove the steaks from the butter. There should be clumps of butter covering all sides of the steaks when this is done.

Step 6

Add to the hot pan and sear 2 minutes. Flip the steaks over and sear for 1 minute then move to the top half of the pan and tilt the pan so the butter pools on the opposite side of the steaks.

Step 7

Use a spoon to continuously baste the steaks with the butter for 2-3 minutes. See the doneness chart in the notes below. Remove from the pan 5º before they hit your target temperature. The temperature will continue to rise as they rest.

Step 8

Place steaks on a plate. Add a fresh sprig of rosemary and thyme on top and pour remaining melted butter from the pan over the steaks.

Step 9

Let rest for 10 minutes. Then slice and serve.