Executive chef Sam Hazen of Palladino's Steak & Seafood inside the Grand Central Terminal in New York City brought his bold steakhouse flavors to "Good Morning America" on Wednesday.Hazen, whose restaurant continues to build momentum and recently expanded to Dallas, Texas, shared how he cooks "GMA" co-anchor Michael Strahan's favorite steak.Check out the full recipes below for Hazen's signature bone-in New York strip and side dishes.Popular ReadsMichael Strahan SteakIngredients22.5-ounce bone-in sirloin3 tablespoons soft butter, divided1 teaspoon freshly cracked black pepper1/4 cup fresh thyme1 tablespoon extra-virgin olive oilSalt, to tasteDirectionsRemove the steak from the refrigerator 20 to 30 minutes before cooking to bring it to room temperature.Brush both sides of the steak with 1 tablespoon of the butter, and season generously with salt and pepper.Heat a cast-iron pan until very hot, and add the olive oil.Place the steak in the pan and cook without moving to develop a crust.Continue cooking to your desired doneness, using touch or internal temperature as a guide.Add the remaining butter and thyme and baste the steak in the final minutes of cooking.Remove from heat and let rest 4 to 5 minutes.Remove the pin bone, slice against the grain into 1/2-inch pieces and finish with additional salt and pepper before serving.Charred Broccoli Di CiccioIngredients1 bunch (6 to 7 ounces) broccoli di ciccio (or broccolini)2 tablespoons chile garlic oil (recipe below)Salt and freshly ground black pepper, to taste1/2 charred lemon (recipe below)DirectionsTrim the broccolini, removing only a small portion of the ends if needed.Season with salt and pepper and toss well.Heat a saute pan over medium-high heat.Place the broccolini in a single layer and do not overcrowd.Char well, turning as needed, but do not overcook.Transfer to a sheet tray.Finish with chile garlic oil and serve with charred lemon.Charred LemonIngredients1 lemon, halvedOlive oil, for brushingDirectionsTrim the ends of the lemon and cut it evenly in half.Brush the cut sides lightly with olive oil.Place cut-side down in a hot, dry pan and press gently.Cook for 3 to 4 minutes until browned, then remove.Chile Garlic OilIngredients1 cup peeled garlic cloves2 sprigs fresh rosemary3 to 4 sprigs fresh thyme1 teaspoon sea salt1 fresh bay leaf1 tablespoon chile flakes1 cup olive oilDirectionsPlace the garlic, rosemary, thyme, sea salt, bay leaf, and chile flakes in a bowl, and let sit for 24 hours.Wrap the mixture in cheesecloth to form a sachet.Pour olive oil into a small saucepan. Place the sachet into the olive oil and heat gently to 140 degrees Fahrenheit.Allow to steep for 1 hour without letting the oil burn.Remove from heat and let cool to room temperature.Discard the solids and reserve the oil.'GMA' kitchen picksBy clicking on these shopping links, visitors will leave ABCNews.com and Goodmorningamerica.com, and these e-commerce sites are operated under different terms and privacy policies. ABC will receive a commission for purchases made through these links. SOME PRICES ARE DYNAMIC AND MAY CHANGE FROM THE DATE OF PUBLICATION. Have questions about ordering or a purchase? Click here.You can never go wrong with a practical (and delicious!) gift like nice olive oil from Graza.