Description
Enjoy the mouthwatering flavor of perfectly seared NY strip steaks with compound garlic butter.
Ingredients
Scale
- 2 NY strip steaks, about 1-inch thick (or ribeye steaks, sirloins, filet mignon, or any other favorite steaks)
- 1–2 tbsp avocado oil (or vegetable oil)
- Coarse kosher salt
- Fresh cracked black pepper
- 3 tbsp unsalted butter, softened
- 1 garlic clove
- 1 tbsp fresh minced parsley
- 1 tbsp fresh minced dill weed
- Pinch salt
Instructions
- Take the steaks out of the refrigerator and out of the packaging 30-45 minutes before cooking. Cold meat will seize if it hits high heat suddenly so for the best results, always let the steak warm up before cooking.
- Take the butter out as well and let it warm up and soften on the counter. You can cut off the amount needed and leave it in a small dish.
- Mix butter with pressed garlic, minced herbs, and a pinch of salt in a bowl. Use a fork to work the butter and other ingredients together until evenly incorporated. Set aside.
- When ready to start cooking, set the cast iron skillet to preheat over medium-high heat. The skillet will have to be hot before you add oil and steaks.
- Pat each steak dry with a paper towel all around and season generously with salt and pepper on all sides.
- Add oil to the pan, swirl it all around carefully to spread the oil all over the bottom of the pan, and add steaks.
- Let steaks sear for 3-4 minutes, undisturbed, and flip to the other side. Let them sear on the other side for 3-4 more minutes.
- (Take this extra step for the steaks that have a fatty side along one of the sides) Stack steaks and use long metal tongs to hold the steaks on the side, fat side down. This will render that fat down so you are able to eat it if you wish and it will also add more flavor to the pan while the steaks finish cooking.
- Lower the stove temperature to medium and continue to cook the steaks for about 1 minute on each side, until they reach your desired temperature.
- Make sure to use an instant digital read meat thermometer to check the doneness of your steaks. To do that: pick up the steak with long metal tongs and hold it while you insert the thermometer probe through the side of the steak, in the middle of the thickest part.
- Remember that steaks will continue to cook about 5 more degrees while they are resting.
- Pull the steaks out of the skillet when ready, place on the plates, top them off with a scoop of compound garlic butter, and loosely tent with a sheet of aluminum foil to let them rest.
- Rest them for about 5 minutes. (Tip: I like to let the steaks rest right on the plate that I will be serving them on so that the melted butter and juices don’t get wasted.) If you don’t want butter to be melted too fast over the steaks, you can add the scoop of compound garlic butter after the steaks are rested.
- Remember to slice your steak against the grain!
Notes
- For best results, allow the steaks to reach room temperature before cooking.
- Use a meat thermometer for optimal doneness.
- Prep Time: 45 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 0g
- Sodium: 600mg
- Fat: 45g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 47g
- Cholesterol: 150mg