Initially seared on top of the stove, the beef is finished in the oven, producing an exterior crust that intensifies the taste of the meat. A little chicken stock added to the pan at the end melts the natural glaze and creates a simple au jus. This recipe is from Essential Pepin.

Herb-Rubbed Strip Steak

INGREDIENTS

1 New York strip (1-1/4 pound), trimmed

1 teaspoon dried thyme

1 teaspoon dried oregano

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