Ingredients

• 1 12 oz thick-cut NY Strip Steak
• 1 clove garlic, crushed
• Kosher salt and fresh-cracked pepper
• 1 Tbs. olive oil

Directions

1. Preheat oven to 275. Trim any excess fat from edges of strip steak and cut steak in half width-wise, for two six-ounce portions. Rub each steak on all sides with crushed garlic and sprinkle with salt and pepper. Let steaks rest until they’ve reached room temperature (about 20 minutes).

2. Place steaks on a rack inside of a baking sheet and bake until they reach an internal temperature of of 95 degrees. In the meantime, heat olive oil in a heavy skillet or cast-iron grill pan until smoking-hot. I suggest opening the windows and turning on a fan at this point.

3. When steaks reach 95 degrees, remove from oven and use tongs to place in the pan. Stand back in case of splatter. Cook the steaks for about 1-1.5 minutes before flipping, to allow them to get nice and browned. Flip and cook for an additional 1-1.5 minutes. Remove from pan. If the steaks are thick enough to require browning along the sides, use your kitchen tongs to hold them together and brown for a few seconds on all sides. Remove to a pan and tent with foil. Test with a kitchen timer. For medium-rare, you want an internal temperature of 145 degrees F.

4. Let the steaks rest under foil for about 10 minutes. When rested, slice against the grain and serve.

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