4 New York strip steaks, each about 1 1/2 inches thick
2 to 3 Tbsp Cleo’s Tuscan Herb Extra-Virgin Olive Oil
Sea salt and freshly ground black pepper
Heat 2 tablespoons oil in a large sauté pan over medium-high heat until oil ripples. Sprinkle the steaks all over with salt and pepper. Put the steaks in the pan and cook, turning to brown all sides completely, until medium-rare, 8 to 10 minutes depending on how thick the steaks are. Remove the steaks to a platter with tongs and cover loosely with a tent of aluminum foil to rest for 10 minutes.