New York Strip with Maple Balsamic Glaze

Ingredients:

• 2 New York Strip Steaks (about 1-1.5 inches thick)
• 3 Tbsp J. Olive Co. Butter Olive Oil
• 2 Tbsp J. Olive Co. Maple Balsamic
• 2 cloves garlic, minced
• 1 tsp fresh thyme leaves
• 1 tsp fresh rosemary, chopped
• Salt and pepper to taste
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Season generously with salt and pepper on both sides.
2. In a large cast-iron skillet or heavy-bottomed pan, heat the butter-infused olive oil over medium-high heat until it’s shimmering and hot. Add the steaks to the hot pan and sear for about 3-4 minutes, depending on your preferred doneness (adjust time for thicker or thinner cuts).
3. Flip the steaks and add the minced garlic, thyme, rosemary, and a tablespoon of butter olive oil to the pan. Spoon the melted oil and herb mixture over the steaks as they cook, infusing the meat with flavor.
4. Once the steaks are cooked to your desired doneness (use a meat thermometer if needed: 130°F for medium-rare, 140°F for medium), remove them from the pan to rest.
5. Lower heat to medium-low and add maple balsamic to the same pan. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Let the vinegar simmer and reduce for about 2-3 minutes, until it thickens slightly and becomes a glaze.
6. Slice the steaks against the grain and drizzle the maple balsamic glaze over the top.