Honestly, these steaks should be referred to as THICC. They were no less than 3 inches thick.
I was actually borderline scared to cook them, for fear that they would come out burnt on the outside and basically raw on the inside. But then I remembered that I got some pro tips from Pat LaFrieda, meaning the steak overlords were sending their blessings upon my home. And even more importantly, upon my steaks.
Either way, when I think of Father’s Day, I think of steak dinners. So I recreated a little steakhouse vibe at home, starting with these bone-in NY strip steaks from Pat LaFrieda. I had to let them cook for longer than normal (12-13 mins) for medium rare, but I realize this level of girth on a steak is not really normal either.
The best part about this recipe is that it’s EASY. I love an uncomplicated recipe and I decided all these babies needed was a generous helping of salt, pepper, herb butter, and a cast iron skillet.
Big thanks to Pat LaFrieda for sending these guys through! And may I remind you that this is not a sponsored post, I was not paid, I just really felt compelled to share this method with you because I could NOT find a decent recipe online. I’m sure there are plenty, but how do you know who to trust? Me. You trust ME. That’s obviously the answer here.
- 2 thick bone-in rib eye, strip, or shell steaks
- 2 tbsp vegetable oil, divided
- Kosher salt
- Fresh cracked black pepper
- 2 tbsp unsalted butter, divided
- 2 cloves of garlic, smashed
- 1/2 stick softened, unsalted butter
- 2 sprigs fresh thyme, leaves removed
- 1 stalk of rosemary, chopped
- Small bunch of parsley, chopped
- 1/2 tsp Kosher salt
- Freshly cracked black pepper
Cooking Thick Steaks - Stovetop to Oven
- Preheat oven to 450.
- Let your steaks come to room temperature. No one wants a cold steak on a hot pan – talk about uneven cooking. Season liberally with the vegetable oil, Kosher salt, and freshly cracked black pepper.
- Put together the herb butter by combining all ingredients in a bowl. Season with the salt and pepper.
- Heat your cast iron skillet over medium-high heat. When the pans are nice and hot, add the steaks and don’t touch for 4-5 mins. Flip once and don’t touch again for another 4 mins.
- Add 1 tbsp of butter and a garlic clove to each steak pan. Transfer the pans to the oven and let cook for an additional 7-10 mins. Ideally you want the meat thermometer to read 130-135 degrees for rare/medium rare, so it will depend on the thickness.
- Remove from the oven and top with a bit of herb butter. The aroma will make you drool on yourself. Just let the meat rest for 5 mins or so to retain the juices, then slice and serve.
- You’re welcome.