i had heard about this method and figured id try it. The results were fantastic
2 ny strip steaks fairly thick (12-16 oz each)
1 shallot finely chopped
2-4 sprigs rosemary,pulled from the stalks
3/4 stick of butter,sliced into pieces
at least 30 minutes before cooking remove the steaks from the fridge
pat dry and season both sides with salt and pepper. use a heavy hand when salting the steaks,you will want more than you think is necessary. in the words of one chef let it rain. let sit for at least 1/2 hour
preheat the oven to 450-500. place a heavy oven proof skillet in the oven. cast iron is ideal. you are just using the oven to get the skillet blazing hot
when the skillet it hot place on the stove on high heat. add 1 Tbsp olive oil. place the steaks in the skillet
let cook for 4 minutes without disturbing.
flip the steaks. if the crust isnt do your liking you can flip back to the first side and let sit another minute or so.
add the butter,shallots and rosemary
to baste the steaks with the butter as they cook tilt the skillet so the butter flows to one side and use a spoon to spoon over the steaks.
continue basting every minute or so as they cook for another 7-8 minutes for medium. you can use a meat thermometer to check for temperature.
remove the steaks and let rest for 5-10 minues
this method can also be used on a nice sized bone in rib eye