2 lean, grass-fed Strip Steaks, about 12 oz each.
1 tsp SOOC Truffle Sea Salt or Smoked Garlic Sea Salt
¾ tsp ground pepper
3 Tbsp SOOC Garlic, Wild Mushroom, or Chipotle Olive Oil
4 sprigs fresh Thyme
Season steaks with salt & pepper on both sides.
Heat a cast iron skillet on high; add oil to coat skillet. Grill steaks 4 minutes per side. Reduce heat to medium, add thyme, and cook 1½ minutes.
Place steaks on a cutting board & cover loosely with foil. Allow to rest for 5 minutes.
Cut steaks across the grain & serve.