1 New York strip or your favorite cut of steak
1 teaspoon of tony chachero’s Cajun spice rub ( I used spicy)
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
1 teaspoon cooking oil
3 spring of thyme, stem on
Season your steak generously with the Cajun seasoning, salt and black pepper.
Heat your cast iron grill to smoking hot. Add the oil and place the seasoned steak in the pan. DO NOT MOVE IT. Add in the bundle of thyme. This is to add flavor to it.
Leave it alone for 90 seconds. Then you flip it. It should have a nice char. Turn the heat down to medium. Allow the other side to cook for 2 minutes.
Flip and add in the butter. Start basting the steak using a spoon to ladle the butter over the steak.
Flip and do it on the other side. Once the steak is done cooking to your temp, remove from the stove and tent with a tin foil.
Let it rest for a good 5 minutes before slicing!