In some situations, dried herbs are preferable to use instead of fresh herbs, and this is one of those recipes where I have had more success with dried herbs. The herbs help form a beautiful crust on the steaks.
- 4 Beetnik New York strip steaks, (or sirloin or ribeye)
- 1 TSP dried thyme
- 1 TSP dried oregano
- 1 TSP dried rosemary
- ¼ TSP freshly ground black pepper
- ¼ TSP cayenne pepper
- ¼ TSP salt
- 1 TBSP olive oil
- ½ cup beef or veal stock (or chicken stock)
Preheat the oven to 450 degrees. Crush the dried herbs between your thumb and finger and mix them together with the black and cayenne peppers. Pat the mixture on both sides of the meat. When ready to cook, sprinkle the steak with the salt. Heat a heavy ovenproof skillet, and when the skillet is hot add the oil. When the oil starts to smoke, add the meat and cook over medium-high heat for about three minutes on each side. Transfer the steak to the oven and roast for 4 to 5 minutes for medium-rare. Add the beef or veal stock to the pan and let rest at room temperature for 10 minutes before carving. Serve with the pan juices.