Steak with Thyme & Garlic Butter

We don’t go out to eat a lot (as you may have guessed), so when we do, I usually want a perfectly cooked steak.  There’s a restaurant in Chicago that was my favorite place for a perfect buttery garlic steak.  It’s called Le Bouchon.  If you have a chance, go enjoy the cozy but comfortable setting in the cute little French restaurant that Nick and I have spent many a date night.  This is one of my at-home steak recipe, as we love it.

INGREDIENTS

½ cup unsalted butter
2 tablespoons olive oil
1 New York Strip Steak (about 10 oz.)
Sea salt and cracked black pepper
7 sprigs thyme
7 cloves garlic, half peeled and smashed, half unpeeled 

DIRECTIONS

• Heat the butter and oil in a large frying pan over high heat for 1–2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4–5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.