Pan-Seared Strip Steak

By Addie

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.

Ingredients

• 2 (12-ounce) 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

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

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, 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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REVIEW:

My husband and I LOVED this recipe! I substituted a rosemary sprig for the thyme. The steak was cooked perfectly medium-rare by following this recipe. The steak was as good as one from an expensive steak house. I will definitely make this again.