(7 votes, average: 4.29 out of 5)INGREDIENTS:
- 2 pounds New York Strip steaks (2 steaks), ribeye, or top sirloin steaks (1 pound each, 1 1/4-inch thick)
- 1/2 tablespoon vegetable oil or any high-heat cooking oil (canola, extra light olive oil)
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper fresh ground
- 2 tablespoons unsalted butter
- 2 cloves garlic peeled and quartered
- 1 sprig of fresh rosemary
- Pat steak dry with paper towels. Before cooking, season with 1 1/2 teaspoon salt and 1 teaspoon black pepper.
- Heat FIREDISC® to medium-high heat. Add 1/2 tablespoon oil, swirling to coat. Once the oil is very hot, add steaks. Sear on the first side for 4 minutes until a brown crust forms. Flip and cook another 3-4 minutes. Using Ultimate Gripping Weapon, turn steak on its sides to render white fat and sear edges. (1-minute per edge).
- Reduce heat to medium. Immediately add 2 tablespoons butter, quartered garlic cloves, and rosemary to FIREDISC®. Spoon butter sauce over steak or apply with silicon brush. Spoon sauce over steak for a minute or until steak is 5-10 degrees from the desired doneness. (The temperature will rise another 5-10 degrees while steaks rest).
- Transfer steak to a cutting board. Loosely cover and rest for 10 minutes before slicing into 1/2-inch strips. Spoon extra butter sauce over sliced steak to serve.
