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{“@context”:”http://schema.org”,
“@type”:”Recipe”,
“name”:”Pan-Seared Strip Steak”,
“image”:{“@type”:”ImageObject”,”url”:”http://cdnimage.myrecipes.com/sites/default/files/styles/4_3_horizontal__1200x900/public/image/recipes/ck/1/04/seared-strip-steak-ckx.jpg?itok=2ukHtBa3″,”width”:۴۲۰,”height”:۳۱۵},
“datePublished”:”۲۰۱۱-۰۳-۱۰T19:56:59.000Z”,
prepTime”:null,
“totalTime”:”PT51M”,
“recipeYield”:”۶ servings (serving size: 3 ounces beef and 3/4 teaspoon buttermixture)”,
“recipeIngredient”:[“۲  (۱۲-ounce) lean, grass-fed New York strip steaks”,”۱ teaspoon kosher salt”,”۳/۴ teaspoon black pepper”,”۱ tablespoon olive oil”,”۲ tablespoons butter”,”۲  thyme sprigs”,”۲  garlic cloves, crushed”],
“recipeInstructions”:”  Let steaks stand 30 minutes at room temperature.   Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.   Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.”,
“author”:[{“@type”:”Person”,”name”:”Robin Bashinsky”}],
“aggregateRating”:{“@type”:”AggregateRating”,”ratingValue”:”۵″,”reviewCount”:”۲۶″,”itemReviewed”:”Pan-Seared Strip Steak”,”bestRating”:”۵″,”worstRating”:”۱″},
“nutrition”:{“@type”:”NutritionInformation”,”calories”:”۱۹۷″,”carbohydrateContent”:”۰.۳ g”,”cholesterolContent”:”۷۳ mg”,”fatContent”:”۱۰.۲ g”,”fiberContent”:”۰.۰ g”,”proteinContent”:”۲۶.۳ g”,”saturatedFatContent”:”۴.۴ g”,”servingSize”:null,”sodiumContent”:”۴۱۰ mg”,”sugarContent”:null,”transFatContent”:null,”unsaturatedFatContent”:null}
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