Pan roasted New York strip steak

Trim the fat and some of the connective tissue from the thick steak. Season both sides with salt and pepper and render the fat from the trimming in the pan.

Cook the steak on high heat about two to three minutes per side, until a good caramelized crust forms.

Add butter, whole crushed garlic and thyme sprigs; baste both sides with the foamy butter about one minute per side.

Finish in a 400F oven about three to four minutes, to an internal temperature around 105 to 107F for medium to medium rare.

Rest at least five to ten minutes before slicing.