Ingredients:

• 3–4 New York strip steaks (approximately 1-inch thick)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper (to taste)
• 2 cloves garlic, minced
• 2–3 sprigs fresh rosemary
• Optional: butter for basting

Instructions:

1. Preparation:

   • Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
   • Pat the steaks dry with paper towels, then rub both sides with olive oil, salt, and freshly ground black pepper. Add minced garlic for extra flavor.

2. Preheating the Grill Pan:

   • Place the 13-inch Platinum Grill Pan on medium heat.
   • Allow the pan to preheat for about 5 minutes. It’s ready when you see light smoke or feel a strong heat when holding your hand a few inches above the surface.

3. Cooking the Steaks:

   • Place the steaks diagonally in the grill pan for optimal grill marks, leaving space between each steak.
   • For Medium Rare (135°F): Cook for about 4 minutes on the first side, then flip and cook for another 3–4 minutes. Rotate each steak 90 degrees halfway through cooking each side to create crosshatch grill marks.
   • For Medium (145°F): Cook for 5 minutes on the first side, then flip and cook for another 4–5 minutes, rotating as needed.
   • For Medium Well (155°F): Cook for 6 minutes on the first side, then flip and cook for another 5–6 minutes.

4. Basting (Optional):

   • Add a small pat of butter to the pan during the last 2 minutes of cooking. Use a spoon to baste the steaks with the melted butter for a richer taste.

5. Resting:

   • Remove the steaks from the pan and transfer them to a plate or cutting board.
   • Cover with aluminum foil and let them rest for 5–10 minutes to allow the juices to redistribute.

6. Serve:

   • Plate the steaks and garnish with fresh rosemary sprigs and a light sprinkle of coarse sea salt. Add grilled vegetables or a side of your choice for a complete meal.