If you’re craving a steak that feels like it’s straight from a fancy steakhouse but made right in your own kitchen, this Pan-Seared New York Strip Steak with Garlic and Rosemary Recipe is exactly what you need. With its perfectly caramelized crust, tender and juicy center, and the irresistible aromatics of garlic and fresh rosemary, it’s a dish that elevates any dinner to something special. Trust me, once you master this recipe, it’ll become your go-to for impressing family and friends without the fuss.
Ingredients You’ll Need
The charm of this recipe lies in its simplicity—each ingredient plays a crucial role in creating those layers of savory, buttery, and fragrant goodness. Using high-quality components ensures every bite bursts with flavor, so let’s dive into what you’ll need.
- 2 New York Strip steaks: Choose steaks about 1 ¼ inch thick for perfect searing and juiciness.
- 1 teaspoon coarse sea salt: This enhances flavor and helps build that iconic crust—adjust to taste.
- ½ teaspoon freshly ground black pepper: Adds a pleasant heat and complements the steak’s richness.
- ½ tablespoon high-heat oil: Such as vegetable, canola, or avocado oil, ideal for searing at high temperatures without burning.
- 2 tablespoons unsalted butter: For basting the steak, imparting that luscious richness and helping the garlic and rosemary flavors meld.
- 2 cloves garlic: Smashing them releases a gentle, fragrant note that infuses the butter.
- 1 sprig fresh rosemary: Adds a fragrant, piney aroma that’s classic with beef; thyme works beautifully too if you want a subtle variation.
How to Make Pan-Seared New York Strip Steak with Garlic and Rosemary Recipe
Step 1: Prepare and Season the Steak
Start by patting your steaks dry with paper towels—this is key to getting a beautiful sear. Then, let them rest at room temperature for around 30 to 40 minutes so they cook evenly. Right before cooking, season generously on all sides with salt and pepper. This simple step is what brings out the natural flavors, creating a tasty crust when seared.
Step 2: Preheat the Pan
Heat up your cast iron skillet on medium-high until it’s hot but not smoking. Add the oil and swirl it around to evenly coat the pan. You’ll know the oil is ready when it shimmers, which means the surface is primed for creating that irresistible brown crust. This step sets the foundation for all the flavor ahead.
Step 3: Sear the Steak
Now comes the exciting part—place your steaks in the pan and leave them undisturbed for 4 minutes. This stillness develops that deep, mouth-watering brown crust. Flip the steaks and sear the other side for another 3 to 4 minutes. Don’t forget to use tongs to sear the edges, including the fatty rim, for about a minute on each side. This technique makes every inch flavorful and caramelized.
Step 4: Baste with Butter, Garlic, and Rosemary
Lower the heat to medium and toss in the butter, smashed garlic, and rosemary sprig. Once the butter melts, tilt the pan and start spooning this fragrant mixture over the steak continuously for about a minute. Keep an eye on the temperature to pull the steak when it’s just a few degrees shy of your preferred doneness—remember it will keep cooking as it rests.
Step 5: Rest and Serve
To lock in all the juices and tenderness, transfer your steak to a cutting board and cover it loosely with foil. Let it rest for 10 minutes before slicing or serving. Spoon any buttery garlic-rosemary sauce left in the pan over the steak for an extra flourish of flavor. When slicing, always cut against the grain for maximum tenderness.
How to Serve Pan-Seared New York Strip Steak with Garlic and Rosemary Recipe
Garnishes
A simple sprinkle of flaky sea salt and a few fresh rosemary leaves can elevate your presentation and highlight the flavors. Adding a pat of compound butter infused with herbs can take things to the next level too. These little touches make your steak look and taste like it’s restaurant-quality.
Side Dishes
This Pan-Seared New York Strip Steak with Garlic and Rosemary Recipe pairs beautifully with roasted garlic mashed potatoes, sautéed green beans with almonds, or even a crisp arugula salad with lemon vinaigrette. Choose sides that balance the richness of the steak and bring vibrant color and texture to your plate.
Creative Ways to Present
For a fun twist, serve the steak sliced atop creamy polenta or nestled next to a wild mushroom risotto. You can also present it sliced, arranged fan-like on a wooden board for a rustic family-style feel. Dressing the plate with fresh rosemary sprigs and a drizzle of the pan sauce completes a feast-worthy look.
Make Ahead and Storage
Storing Leftovers
If you have any steak left, wrap it tightly in plastic wrap or store it in an airtight container in the fridge. It’s best eaten within 3 to 4 days to maintain freshness and flavor. This way, you can enjoy a quick steak dinner or elevate a sandwich the next day.
Freezing
While steak is best fresh, you can freeze leftover cooked steak by wrapping it tightly in plastic wrap and placing it in a freezer bag. For optimal taste, try to consume within 2 months. Thaw it slowly overnight in the fridge before reheating gently.
Reheating
To reheat your steak without drying it out, warm it slowly in a low oven or covered skillet over medium-low heat. Adding a splash of broth or wrapping it in foil keeps it moist. Avoid the microwave if possible, as it tends to toughen the meat.
FAQs
Can I use other cuts of steak for this recipe?
Absolutely! While this recipe shines with New York Strip, ribeye or top sirloin steaks also work beautifully. Just adjust cooking times slightly based on thickness and fat content.
How do I know when the steak is done?
The best way is to use a meat thermometer and pull the steak a few degrees before your preferred doneness. For example, medium-rare is 125°F removed from heat, finishing at about 130°F as it rests.
Can I use dried rosemary instead of fresh?
Fresh rosemary is best for its vibrant aroma, but dried can be used in a pinch. Use about half the amount and add it earlier in the cooking process to soften its flavor.
Why do I need to let the steak rest?
Resting allows juices to redistribute throughout the meat, ensuring every bite is juicy and tender rather than spilling out onto the plate.
Can I cook this steak on a grill instead of a pan?
Yes! Grilling will impart a smoky flavor and still allow you to add the garlic-rosemary butter at the end. Just keep a close eye to avoid overcooking.
Final Thoughts
This Pan-Seared New York Strip Steak with Garlic and Rosemary Recipe is a fantastic way to treat yourself to a restaurant-style meal at home with simple ingredients and straightforward steps. Once you experience that perfect crust and buttery-herb aroma, you’ll find yourself making it again and again. So, fire up your skillet and get ready to savor every delicious bite!
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Pan-Seared New York Strip Steak with Garlic and Rosemary Recipe
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
A classic and flavorful pan-seared steak recipe perfect for a quick yet impressive meal. This method produces a beautifully caramelized crust with a juicy, tender interior enhanced by aromatic garlic and rosemary butter basting.
Ingredients
Steaks
- 2 New York Strip steaks (or Ribeye, or Top Sirloin, 1 ¼” thick; weight as needed)
Seasonings
- 1 teaspoon coarse sea salt (adjust to taste; use about ½ teaspoon if using table salt)
- ½ teaspoon freshly ground black pepper (or more to taste)
Cooking Fats & Aromatics
- ½ tablespoon high-heat oil (vegetable, canola, avocado, or extra-light olive oil)
- 2 tablespoons unsalted butter
- 2 cloves garlic (smashed)
- 1 sprig fresh rosemary (or thyme for alternative flavor)
Instructions
- Prepare steak: Pat the steaks thoroughly dry with paper towels to remove excess moisture. Let them sit at room temperature for 30-40 minutes to ensure even searing. Just before cooking, season generously with salt and freshly ground black pepper on all sides for optimal flavor.
- Preheat pan: Heat a cast iron skillet over medium-high heat until very hot but not smoking. Add the high-heat oil and swirl to evenly coat the pan surface. The oil should shimmer lightly without excessively smoking to create the perfect searing environment.
- Sear steak: Carefully place the steaks in the hot pan and let them cook undisturbed for 4 minutes to develop a deep brown crust. Flip the steaks and sear the second side for another 3-4 minutes. Using tongs, turn the steaks onto their edges and sear the sides, including the fatty edges, for about 1 minute per side to render fat and lock flavor.
- Baste with butter: Lower the heat to medium and add the unsalted butter, smashed garlic cloves, and rosemary sprig to the pan. Once the butter melts, tilt the pan and use a spoon to continuously baste the steaks with the aromatic butter for about 1 minute, or until the internal temperature reaches 5-10°F below your desired doneness. This will finish cooking the steak tenderly as it rests. Follow the steak doneness guide: Rare at 120°F (final 125°F), Medium-Rare at 125°F (final 130°F), Medium at 135°F (final 140°F), Medium-Well at 145°F (final 150°F), Well Done at 155°F (final 160°F).
- Rest and serve: Transfer the steaks to a cutting board and loosely cover them with foil. Let rest for 10 minutes to redistribute juices. Spoon any remaining butter sauce from the pan over the steaks before serving. If slicing, always cut against the grain for maximum tenderness and best eating experience.
Notes
- Allowing steaks to come to room temperature before cooking ensures even doneness.
- Using a cast iron skillet helps achieve a superior sear due to its excellent heat retention.
- Basting with butter infused with garlic and rosemary adds flavor and moisture to the steak.
- Resting the steak post-cooking helps retain its juices and results in a tender bite.
- Adjust salt quantities if using table salt to avoid over-seasoning.
- Use a reliable meat thermometer to monitor internal temperature for perfect doneness.
