Two thick-sliced strip steaks
1/2 cup Robust Extra Virgin Olive Oil
2 tsp. fresh thyme, chopped
2 tsp. fresh rosemary, chopped
2 tsp. sea salt
2 tsp. pepper
Place steaks in a baking dish and drizzle with 1/3 cup olive oil (reserving the remaining EVOO to sear the steaks) and teriyaki balsamic. Season with thyme, rosemary, salt and pepper, coating the steaks thoroughly in the marinade. Marinate the steaks for 2 hours, flipping the steaks halfway through, and then letting them finish the last 30 minutes of marinating time at room temperature. Once marinated, remove the steaks from the marinade, letting any excess drip off the steaks.
Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the steaks and sear for about 2-3 minutes per side, for medium-rare, or until deeply browned. Remove the steaks from the skillet and set them aside for 5 minutes before slicing and serving.
Recipe courtesy of Seasons Olive Oil