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
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.