Recipe courtesy of Pat Bafile, P. B. Photo/Graphics.
New York Strip Steak
2 New York Strip Steaks about 8 oz. each
Milford Spice Company's Mark's Espresso Rub II
High smoking point oil like Grape Seed Oil or Olive Oil with Butter
Preheat oven to 400 degrees. Use an 10-inch cast iron skillet. Take the steaks out of the refrigerator 30 minutes before use. Steaks cook better if started at room temperature. Salt and Pepper both sides of the steaks and let rest 10 minutes. Sprinkle the Mark's Espresso Rub II seasoning over the steaks on both sides.
Lightly oil skillet and heat until hot. Now set steaks into the skillet. (There will be a lot of smoke.) Do not move the steaks and turn only once. Sear steaks for 4 minutes a side. Then add a little oil and butter to the skillet. Baste the steaks with the butter mixture then place in the oven for 2 minutes. Take steaks out of the oven and plate them. Let rest for 4-5 minutes then serve. You may use a Herb Butter made with shallots and An Evening in Tuscany.