Pan Seared Steak with Garlic Butter
Steakhouse Quality!
This pan-seared steak features a luxurious garlic rosemary-infused butter that delivers restaurant-quality results at home in just 20 minutes.
Equipment
Ingredients
Ingredients
New York Strip Steaks (raw, 1 1/4 inch thick)
2 piece
vegetable oil (for high-heat cooking)
0.5 tbsp
sea salt
1.5 tsp
black pepper (freshly ground)
1 tsp
unsalted butter
2 tbsp
garlic (peeled, quartered)
2 clove
fresh rosemary
1 sprig
Instructions
Pat steaks dry
Thoroughly pat steak dry with paper towels to get a perfect sear and reduce oil splatter.
Season steaks
Just before cooking, generously season both sides of the steaks with 1 1/2 tsp salt and 1 tsp black pepper.
Preheat pan and add oil
Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, proceed to cook.
Sear first side
Add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed.
Flip and sear second side
Flip steaks and cook another 3-4 minutes on the second side.
Sear edges
Using tongs, turn the steak on its sides to render the white fat and sear the edges (1 minute per edge).
Add butter and aromatics
Reduce heat to medium and immediately add 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.
Rest steak
Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2 inch strips to serve.
Slice and serve
Slice steak against the grain into 1/2 inch strips. Spoon extra butter sauce over sliced steak to serve.
Original recipe
Storage
Store cooked steak in airtight container. For meal prep, slice before refrigerating. Vacuum seal for longer freezer storage.
Notes
• Preheat pan 5 minutes before adding steak for best sear
• Use an instant-read thermometer to check internal temperature
• Resting is crucial - don't skip the 10-minute rest
• Slice against the grain for maximum tenderness
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