Categories: Steak
Ingredients
- 2 boneless New York strip steaks
- 2 tbsp olive oil
- Kosher salt
- 3 tbsp unsalted butter
- 4 sprigs thyme
- 2 garlic cloves, crushed
- 6 cardamom pods, lightly crushed
- 1 1/2 tsp finely grated lemon zest
- 1 tsp plus 1 tbsp fresh lemon juice
- 1 1/2 cups Greek yogurt
- 8 oz radishes, some cut into wedges and some sliced
- 1 cup parsley leaves with tender stems
- Crushed red pepper flakes and flaky sea salt
Directions
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Let steak sit at room temp 20 minutes before cooking.
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Heat a dry large skillet over medium-high heat. Rub steaks with 2 tbsp oil; season generously with kosher salt. Cook, turning several times, until lightly charred, 6-8 minutes. Pour off excess oil from skillet. Add butter, thyme, garlic and cardamom, and cook steaks, tilting skillet and basting with foaming butter, until medium-rare, about 3 minutes. Transfer steaks to a cutting board and let rest 10 minutes before slicing. Reserve pan drippings.
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Meanwhile, mix lemon zest and 1 tsp lemon juice into yogurt in a small bowl; season generously with kosher salt.
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Just before serving, toss radishes, parsley and remaining 1 tbsp lemon juice in a medium bowl. Season with kosher salt, drizzle with oil and toss again to coat.
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Swipe plates with seasoned yogurt and top with steak and radishes. Drizzle with pan drippings and sprinkle with red pepper flakes and sea salt.