Description
This Garlic Butter Steak recipe features perfectly seared NY Strip steaks basted in a flavorful garlic herb butter, delivering a tender, juicy, and richly aromatic main course ideal for steak lovers seeking a restaurant-quality meal at home.
Ingredients
Units
Scale
Steak
- 2 NY strip steaks 1 inch thick, 1 pound each
- 4 teaspoons sea salt flakes, divided
- 2 teaspoons coarse black pepper
Garlic Herb Butter
- 1/2 cup unsalted butter (4 ounces)
- 8 garlic cloves, crushed
- 1 shallot, chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Instructions
- Season the steaks. Place the two NY strip steaks into a small baking dish just large enough to fit them. Sprinkle 1 teaspoon of sea salt flakes over each steak evenly. Set them aside while you prepare the butter.
- Prepare garlic herb butter. In a pan over medium heat, melt the butter. Once melted, add the crushed garlic, chopped shallot, fresh thyme, fresh rosemary, 2 teaspoons of sea salt flakes, and coarse black pepper. Let the mixture cook together for 4 minutes to infuse the flavors.
- Butter soak the steaks. Pour the warm garlic herb butter evenly over the seasoned steaks in the baking dish. Let the steaks rest for one hour to allow the butter to start solidifying and infuse into the meat.
- Preheat skillet for searing. Heat a cast iron skillet or other large skillet over high heat to ensure a strong sear and crust formation on the steaks.
- Prepare steaks for searing. Remove the steaks from the baking dish, ensuring they are coated with clumps of the garlic herb butter on all sides.
- Sear the steaks. Add the butter-coated steaks to the hot skillet. Sear for 2 minutes on one side, then flip and sear the other side for 1 minute. Move the steaks to the top half of the pan, tilt the pan so butter pools on the opposite side, and continuously baste the steaks with the butter for 2 to 3 minutes.
- Check doneness. Use an internal meat thermometer and remove the steaks from the pan 5 degrees before they reach your target temperature as the temperature will rise while resting. Target temperatures: medium-rare 130°F–135°F, medium 135°F–145°F, medium-well 145°F–155°F.
- Rest and garnish. Place steaks on a plate, top with fresh sprigs of rosemary and thyme, and pour remaining melted butter from the pan over the steaks. Let them rest for 10 minutes to maintain juiciness.
- Serve. Slice the steaks against the grain and serve immediately for best flavor and tenderness.
Notes
- Use an internal probe meat thermometer for precise doneness testing.
- The butter soaking step adds flavor and tenderness by infusing garlic herb butter into the meat before searing.
- Searing at high heat is critical to form a flavorful crust on the steak.
- Removing steaks slightly before the desired temperature allows for carryover cooking during resting for perfect doneness.
- Resting steaks after cooking ensures juices redistribute for a moist, flavorful bite.
Nutrition
- Serving Size: 1 steak (about 8 ounces)
- Calories: 650 kcal
- Sugar: 1 g
- Sodium: 1200 mg
- Fat: 55 g
- Saturated Fat: 28 g
- Unsaturated Fat: 24 g
- Trans Fat: 0.5 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 140 mg
