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Jacques Pepin's Herb-Rubbed Strip Steak

Serves 4

Originally aired

  • 1 New York strip steak (also called top loin or shell steak; about 1 1/2 pounds and 1 3/4 inches thick; 1 1/4 pounds trimmed)
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil
  • 1/2 cup homemade chicken stock or low-salt canned chicken broth

Preheat the oven to 450°F.

Remove all the surface fat from the steak. (The trimmed steak will weigh about 1 1/4 pounds.)

Crush the dried herbs between your thumb and your 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 the oil in a heavy ovenproof skillet. When it is hot, add the meat and cook over medium-high heat for about 3 minutes on each side.

Transfer the steak to the oven and roast for 8 to 10 minutes for medium-rare. Add the chicken stock to the pan and let rest at room temperature for 10 minutes before carving.

Slice the meat and serve with the natural juices.