Steak nappé de beurre

Ingrédients

• 2 (1- to 1 1/2-inch thick) (1 to 1 1/2 pounds total) New York strip steaks
• 2 teaspoons kosher salt
• 1 teaspoon pepper
• 2 tablespoons canola oil
• 6 (3 tablespoons) Land O Lakes® Butter Balls
• 1/3 cup (1 1/2 ounces) minced shallots
• 4 cloves fresh garlic, peeled, smashed
• 4 fresh thyme sprigs

Préparation

1. 1

   Let steaks stand at room temperature 30 minutes. Pat steaks dry; season all over with salt and pepper.

2. 2

   Heat 12-inch cast iron skillet over medium-high heat. Add oil; heat until shimmering. Add steaks. Cook, without moving steaks, 4 minutes or until steaks form brown crust on bottom. Turn steaks over; add Butter Balls, shallots, garlic and thyme. When butter melts, tilt skillet to spoon melted butter mixture over steaks. Cook just until steaks are desired doneness (5-7 minutes for medium-rare or 130°-135°F).

3. 3

   Transfer steaks to platter. Cover with foil; let rest 10 minutes before serving. Slice steak against grain; spoon seasoned butter over steak. Garnish with additional fresh thyme sprigs, if desired.