Pan-Seared Steak with Garlic Butter
- 4 New York Strip Steaks (~6 oz each and about 1″ thick)
- 1/2 Tbsp vegetable oil, or any high heat cooking oil like canola or extra light olive oil
- 3 tsp salt
- 2 tsp black pepper
- 4 Tbsp unsalted butter
- 4 cloves garlic, peeled and quartered
- 2 sprig fresh rosemary
- 2 potatoes for baked potato – side
- 1 lb broccoli – side
- Thoroughly pat steak dry with paper towels. Just before cooking, generously season with salt and pepper.
- Heat the pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4-5 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1 minute per edge).
- 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. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
This will cook your steak about medium well doneness. Use a thermometer to ensure your steaks are cooked to 145 degrees F.