Ingredients:

  • 2 (12 oz / 340g) New York Strip steaks
  • 2 (12 oz / 340g) Ribeye steaks
  • 2 tablespoons (30ml) olive oil
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 3 cloves garlic, minced (optional)
  • 1 tablespoon (15ml) fresh rosemary, finely chopped (optional)
  • 1 tablespoon (15ml) balsamic vinegar (optional)
  • 1 tablespoon (15ml) soy sauce (optional)

Instructions:

  1. Take steaks out of the fridge and let rest at room temperature for 30 minutes. Pat dry with kitchen paper to encourage browning.
  2. In a bowl, combine garlic, rosemary, balsamic vinegar, and soy sauce. Coat each steak with the marinade and let sit for at least 15 minutes.
  3. Rub both sides of each steak with olive oil and generously season with salt and pepper.
  4. Preheat the cast iron skillet or grill until smoking hot. Sear New York Strips for 4-5 minutes per side for medium-rare; adjust time for desired doneness.
  5. Repeat searing for Ribeye steaks.
  6. Transfer steaks to a cutting board and let rest for 10 minutes to allow juices to redistribute.
  7. Slice against the grain and serve on a warm plate.