New York Strip Basted with Butter and Herbs

TYSON FRESH MEATS

• 2 Tbsp fresh thyme leaves
• 2 Tbsp fresh oregano, chopped
• 2 Tbsp fresh tarragon, chopped
• 2 garlic cloves, minced
• ½ Tbsp kosher salt
• 2 tsp ground black pepper
• ½ Tbsp Dijon mustard
• ¼ cup plus 1 Tbsp olive oil
• 2 (10- to 12-oz each) New York strip steaks
• 2 Tbsp unsalted butter

Combine thyme, oregano, tarragon, garlic, salt, pepper, mustard and ¼ cup of olive oil in a large bowl. Add meat and evenly coat with herb mixture. Refrigerate for 1 to 2 hours.

Preheat oven to 350 F.

Heat remaining 1 Tbsp olive oil in a medium cast-iron skillet over medium-high heat. Add meat and sear 5 minutes; turn meat, add butter and sear 5 more minutes. Baste steak with butter and place skillet in the oven for 10 minutes or until internal temperature reaches at least 145 F on a meat thermometer. Remove from oven; let meat rest 10 minutes. Cut in ¾-inch slices to serve. Makes 2 to 4 servings.