Categories: Steak

Ingredients

• 2 boneless New York strip steaks
• 2 tbsp olive oil
• Kosher salt
• 3 tbsp unsalted butter
• 4 sprigs thyme
• 2 garlic cloves, crushed
• 6 cardamom pods, lightly crushed
• 1 1/2 tsp finely grated lemon zest
• 1 tsp plus 1 tbsp fresh lemon juice
• 1 1/2 cups Greek yogurt
• 8 oz radishes, some cut into wedges and some sliced
• 1 cup parsley leaves with tender stems
• Crushed red pepper flakes and flaky sea salt

Directions

1. Let steak sit at room temp 20 minutes before cooking.

2. Heat a dry large skillet over medium-high heat. Rub steaks with 2 tbsp oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.

3. Meanwhile, mix lemon zest and 1 tsp lemon juice into yogurt in a small bowl; season generously with kosher salt.

4. Just before serving, toss radishes, parsley and remaining 1 tbsp lemon juice in a medium bowl. Season with kosher salt, drizzle with oil and toss again to coat.

5. Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.

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