Pan Seared Steak

 

Delicious Pan-Seared Steak has garlic rosemary-infused butter which makes it taste as if it came from a five-star restaurant. You'll be blown away by how simple it is to prepare the ideal steak - browned and caramelized on the surface, juicy on the inside.

 

Ingredients

2 lbs New York Strip Steaks 1 1/4” thick

1/2 Tbsp vegetable 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 of fresh rosemary

 

Pat the steak dry well-using paper towels. Season generously with 1 1/2 teaspoon salt and 1 teaspoon black pepper just before cooking.

Heating the cast iron pan until hot, then add 1/2 teaspoon oil and swirl to coat over medium-high heat. When the oil is sufficiently heated, put the steaks in the skillet. Sear the steaks for 4 minutes on the first side, until a brown crust forms, then turn and cook for another 3-4 minutes. Flip the steak on its side with tongs to render the white fat and sear the edges. Reduce the heat to medium and immediately add 2 tablespoons butter, quartered garlic cloves, and rosemary to the pan. Tilt the pan to get butter on your spoon before spooning the butter sauce over the meat. Maintain spooning the sauce over the steak for a minute, or until the meat is approximately 5-10 degrees from desired consistency.

Remove the steak to a cutting board and set aside for 10 minutes prior to slicing into 1/2" strips to serve. To serve, spoon more butter sauce over the cut meat.