Applewood Smoked Sea Salt

Pan-Seared New York Strip with Balsamic Deglaze

• 2-4 New York Strip steaks, 1½" thick
• 1-2 Tbs s.a.l.t. sisters Applewood Smoked Sea Salt
• 2 Tbs Extra Virgin Olive Oil
• 2 TBS butter
• 3 Tbs balsamic vinegar 

Directions
Before preparing steaks, let stand for 30 minutes at room temperature.  Season steaks with Applewood Smoked Sea Salt.  Heat a large skillet on medium-high heat and add EVOO; coat evenly.  Add steaks to pan and cook 3 minutes on each side until brown.  Reduce heat to medium-low and add butter.  Tilt pan toward you so melted butter pools; add the vinegar and cook 1.5 minutes.  Baste steaks with juice from pan.  Remove steaks and cover with foil; let rest 10 minutes.  To serve, slice diagonally across the grain and drizzle with rest of pan drippings.