Pan-Roasted New York Strip and Heirloom Tomatoes

Pan-Roasted New York Strip and Heirloom Tomatoes

From: Executive chef Craig Deihl, Cypress, Charleston, SC. Yield: 4 servings.

2 Certified Angus Beef® New York strip steaks (1½-lb.), 2" thick

to taste, salt

to taste, black pepper

as needed, canola oil

3 Tbsp. butter

8 sprigs thyme

as needed, olive oil

to taste, sea salt

1&fra

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TAGS: Food & Drink