Description
This Pan-Seared Steak with Garlic Butter recipe delivers a beautifully crusted New York Strip steak cooked to perfection and finished with a flavorful garlic and rosemary butter sauce. Perfect for an elegant yet simple dinner, the method ensures a juicy and tender steak with a rich, aromatic topping.
Ingredients
Scale
Steak
- 2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 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 freshly ground black pepper
Garlic Butter Sauce
- 2 Tbsp unsalted butter
- 2 cloves garlic, peeled and quartered
- 1 sprig fresh rosemary
Instructions
- Prepare the Steak: Thoroughly pat the steaks dry with paper towels to remove excess moisture. Just before cooking, generously season both sides with 1 1/2 teaspoons of sea salt and 1 teaspoon of freshly ground black pepper for optimal flavor and crust formation.
- Heat the Pan and Sear: Preheat a cast iron skillet over medium-high heat until very hot. Add 1/2 tablespoon of vegetable oil, swirling to coat the pan evenly. Once the oil is shimmering and hot, carefully add the steaks to the skillet. Sear the first side without moving for 4 minutes to develop a brown crust, then flip and cook the other side for 3-4 minutes.
- Sear the Edges: Use tongs to stand the steak on its sides and sear each edge for about 1 minute to render the fat and create flavorful edges.
- Add Butter and Aromatics: Reduce the heat to medium and immediately add 2 tablespoons of unsalted butter, the quartered garlic cloves, and fresh rosemary to the pan. Tilt the pan and use a spoon to continuously baste the steaks with the melted butter and aromatics for about 1 minute. This enriches the steak with garlic and rosemary flavors.
- Rest the Steak: Transfer the steaks to a cutting board, loosely cover them with foil, and rest for 10 minutes to allow juices to redistribute and ensure tenderness.
- Slice and Serve: Slice the steak into 1/2 inch strips. Spoon any remaining garlic butter sauce over the slices before serving for an extra burst of flavor.
Notes
- Use a cast iron skillet for best searing results and even heat distribution.
- Letting the steak rest is crucial to keep it juicy.
- You can substitute New York Strip steak with Ribeye or Top Sirloin if desired.
- Ensure the pan and oil are hot before adding the steak to achieve a nice crust.
- Use fresh herbs and fresh cracked pepper for the best flavor.
