Garlic Herb Butter:
½ cup butter softened
3 cloves garlic minced
½ teaspoon salt
½ teaspoon fresh ground black pepper
1 teaspoon dried marjoram
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary
4 New York Strip Steaks (8-10 ounce)
Salt and pepper
1 ½ tablespoons olive oil or canola oil
Take the steaks out of fridge and let them warm to room temperature for about 30 minutes.
Stir together the butter, garlic, salt, pepper, marjoram, thyme, and rosemary. Set it aside for a few minutes.
Season the steaks with salt and pepper. Heat the oil in a cast iron skillet over medium high heat until shimmering and almost smoking.
Add the steak and let it sear undisturbed for 3 minutes. Then flip and cook for an additional 3-4 minutes or until desired doneness. Use an instant read meat thermometer to ensure cooking accuracy.
Remove the skillet from the heat and add a a heaping tablespoon of the herb butter to each steak and let it melt. Cover the skillet loosely with aluminum foil.
Use the drippings to baste the steaks for about 10 minutes. Then top each steak with another tablespoon of the compound butter, slice, and serve.