Pan-Seared Strip Steak

A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. WARNING: Smoky! Keep exhaust fan on high, or cook in a skillet on a hot outdoor grill.
Photo by Deborah P.

PREP TIME

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minutes

TOTAL TIME

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minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    (12-ounce) lean,

  • grass-fed New York strip steaks

  • 1

    teaspoon kosher salt

  • 3/4

    teaspoon black pepper

  • 1

    tablespoon olive oil

  • 2

    tablespoons butter

  • 2

    thyme sprigs

  • 2

    garlic cloves, crushed

  • 1

    tbsp cumin

  • 1/2

    paprika

Directions

1. Let steaks stand 30 minutes at room temperature. 2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, paprika , cumin and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture. 3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

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