Strip Steak au Spicy & Smoky
Two 1 ½”-thick New York strip steaks (about 1 ½ lb total)
½ Tbsp Bon Appétit Spicy & Smoky Grilling Rub
2 Tbsp vegetable oil
4 garlic cloves, 2 smashed, 2 thinly sliced
3 sprigs thyme
3 Tbsp unsalted butter, divided
1 large shallot, finely chopped
⅓ cup cognac, dry sherry, or brandy
½ cup heavy cream
flaky sea salt, to finish
Pat steaks dry with paper towels. Season all over with kosher salt. Let sit 15-30 minutes.
Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and cook on second side until golden brown, about 3 minutes. If the steaks have a fat cap, stand them on their sides with tongs and cook until browned, about 3 minutes.
Reduce heat to medium-low. Add smashed garlic cloves, thyme sprigs, and 1 Tbsp butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to cutting board and let rest 10 minutes.
Meanwhile, combine shallot, sliced garlic, Spicy & Smoky grilling rub, and remaining 2 Tbsp butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes.
Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, 1-2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season to taste with kosher salt.
Slice steaks against the grain and transfer to a platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak; sprinkle with finishing salt and a little extra Spicy & Smoky Grilling Rub, if desired.