Sizzling Skillet Steak with Garlic-Rosemary Butter

Pat the New York Strip Steaks dry with paper towels.

Season both sides of the steaks generously with 1 1/2 tsp salt and 1 tsp black pepper.

Heat vegetable oil in a cast iron skillet over medium-high heat until hot, then swirl to coat the pan.

Add the steaks to the skillet and sear each side for 4 minutes until a brown crust has formed, then flip and cook the other side for another 3-4 minutes.

Using tongs, turn the steaks on their sides to render the white fat and sear the edges, about 1 minute per edge.

Reduce heat to medium and immediately add unsalted butter, garlic powder, and dried rosemary to the pan.

As the butter melts, tilt the skillet and spoon the garlic-rosemary butter sauce over the steaks for about a minute or until the steaks are about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).

Transfer the steaks to a cutting board, loosely cover with foil, and rest for 10 minutes.

Slice the steaks into 1/2-inch strips and spoon any remaining garlic-rosemary butter sauce from the skillet over the slices before serving.