New York Strip Steak

Remove 2 (8-10 ounce) New York strip steak from the refrigerator and any packaging. Place the steaks on a plate and let sit at room temperature for at least 30 minutes, or up to 2 hours.

Preheat oven to 375℉ (190℃) and heat a large heavy skillet over high heat until it is smoking hot. Be sure to turn on the vent hood above your stove.

Rub each side of the steaks with the 2 teaspoons olive oil to coat. In a small bowl, stir together 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon white pepper. Rub both sides of each steak with the rub mixture.

Sear steaks in the hot skillet for 2-3 minutes per side until there is lots of golden browning on the surface. Try not to move it around too much so that you can get a better sear. Your strip steak should have one side of fat. Use tongs to turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.

Slide the skillet with the seared steaks into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium.

When the steaks are removed from the oven immediately top with 2 tablespoons resting butter, one dollop on each steak. Allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.