Newyorkstripsteaklavishedwithtomatoesandolives Recipes

Steps:

• Preheat the oven to 275 degrees F.
• Allow the steaks to come to room temperature, 30 to 45 minutes. Season the steaks with some kosher salt. Heat a large, oven-safe skillet over medium-high heat until hot, about 2 minutes. Add the olive oil to the pan. Carefully place the steaks in the pan and allow them to sear untouched until golden brown, about 4 minutes. Flip the steaks and take the pan off the heat. Add the butter and thyme sprigs. Spoon the melted butter over the steaks and continue to baste for about 45 seconds. Transfer the skillet to the center of the oven and cook the steaks until an instant-read thermometer inserted into the thickest part reads 135 degrees F., 5 to 7 minutes for medium-rare.
• Carefully remove the hot skillet from the oven, transfer the steaks to a cutting board and allow the meat to rest for 10 to 15 minutes. Slice the steaks and arrange on a serving plate. Spoon the remaining pan sauce over the steaks, sprinkle with sea salt and drizzle with olive oil.

Steps:

• Preheat the oven to 475°F.
• Season the steak on both sides with salt and pepper.
• Heat a 10-inch ovenproof skillet to the smoking point (very hot) over medium-high heat. Add the oil and the steak. Sear the steak on both sides for 3 to 4 minutes per side. The surface of the steak will be a dark brown color. Sear the edges for 1 to 2 minutes, or until they are brown.
• Place the skillet in the oven for about 5 minutes, or until the steak reaches the desired doneness. To check for doneness, use an instant-read thermometer. The internal temperature should be 135°F for rare and 145°F for medium-rare.
• Allow the steak to rest for 15 minutes. To slice the steak, place it on a cutting board and cut it on a slight bias, leaving the slices still touching so that the meat stays juicier as you cut. Fan out the slices in an attractive pattern on a platter or the cutting board. Serve immediately.

Steps:

• Heat your grill --
• Combine tomatoes and olives in a small bowl and season with salt and pepper. Add the vinegar, olive oil and 1/4 cup of the parsley. Toss to mix. Set the mixture aside.
• Arrange the steaks on the hot grill. Cook for about 3-4 minutes per side, for med-rare.
• Let the meat rest for 5 minutes before carving into 1/4 inch-thick slices. Arrange on a serving platter and spoon tomato and olive mixture over and beside the steak. Sprinkle remaining 1/4 cup of parsley and serve immediately.

Steps:

• Preheat the broiler.
• Season the steaks with salt and pepper.
• Broil on a broiler plate or tray, 4 inches from the heat source, for 4 minutes on one side and 3 minutes on the other for a medium-rare finish.
• Cool to room temperature and cut crosswise into 1/2-inch-thick slices, then cut into 1/2-inch cubes.
• Arrange all of the ingredients in even rows crosswise in the following order: lettuce, tomatoes, steak, avocados, bacon, blue cheese, chopped egg.
• Season lightly with salt and pepper.
• Sprinkle with parsley.