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…