Description
A delicious pan-seared steak with garlic butter, perfect for any special occasion or a comforting weeknight dinner.
Ingredients
- 2 lbs New York Strip Steaks (or Ribeye or Top Sirloin Steaks, 1 lb each, 1 1/4” thick)
- 1/2 Tbsp vegetable oil (or any high-heat cooking oil, like canola or extra light olive oil)
- 1 1/2 tsp sea salt
- 1 tsp black pepper (freshly ground)
- 2 Tbsp unsalted butter
- 2 cloves garlic (peeled and quartered)
- 1 sprig fresh rosemary
Instructions
- Thoroughly pat the steak dry with paper towels.
- Just before cooking, generously season with 1 1/2 teaspoons of sea salt and 1 teaspoon of black pepper.
- Heat the cast iron pan until hot, then add the 1/2 tablespoon of oil over medium-high heat, swirling to coat.
- Once the oil is very hot, add the steaks to the skillet.
- Sear the steaks on the first side for about 4 minutes until a brown crust forms. Then, flip and cook for another 3-4 minutes.
- Using tongs, turn the steak on its sides to render the white fat and sear the edges for about 1 minute per edge.
- Reduce the heat to medium and immediately add the 2 tablespoons of butter, quartered garlic cloves, and rosemary to the pan.
- Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for about 1 minute or until the steak is about 5-10 degrees from your desired doneness.
- Transfer the steak to a cutting board, loosely cover it, and let it rest for 10 minutes before slicing it into 1/2-inch strips to serve.
- Spoon any extra butter sauce over the sliced steak before serving.
Notes
Let the steak come to room temperature before cooking for even cooking. Avoid overcrowding the pan to maintain high heat.
