Description
A flavorful Garlic Butter Steak recipe featuring perfectly seasoned NY Strip steaks seared in a garlic, herb-infused butter for a rich, juicy, and tender finish. This method highlights a delicious blend of garlic, shallots, thyme, and rosemary that elevates the steak to restaurant-quality at home.
Ingredients
Scale
Main Ingredients
- 2 NY Strip Steaks (1” thick, 1 pound each)
- 4 teaspoons sea salt flakes (divided)
- 2 teaspoons coarse black pepper
- ½ 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 NY Strip Steaks into a small baking dish and sprinkle each steak with 1 teaspoon of sea salt flakes. Set aside to allow the salt to season the steaks.
- Prepare the Garlic Butter: Heat a pan over medium heat and melt the unsalted butter. Add crushed garlic cloves, chopped shallot, thyme, rosemary, 2 teaspoons of sea salt, and coarse black pepper to the pan. Cook the mixture for 4 minutes to infuse the butter with the aromatic flavors.
- Marinate the Steaks: Pour the prepared garlic butter over the steaks in the baking dish. Let the steaks rest for 1 hour so the butter begins to solidify on their surface, marinating the meat with rich flavors.
- Heat the Skillet: Preheat a cast iron skillet or large heavy-bottomed skillet over high heat to ensure it’s thoroughly hot, which is essential for a perfect sear that develops a flavorful crust.
- Prepare for Searing: Remove the steaks from the butter marinade, making sure enough butter clings to all sides of the steak to enhance flavor and aid in searing.
- Sear the Steaks: Place the steaks into the hot pan. Sear one side for 2 minutes, then flip to sear the other side for 1 minute. Move the steaks to the top half of the pan and tilt the pan slightly to pool the butter on one side.
- Baste the Steaks: Continuously spoon the melted garlic butter over the steaks for 2-3 minutes, which bastes and enhances juiciness. Use a thermometer to monitor the internal temperature, removing steaks when they are 5ºF below the target doneness as they will continue to cook while resting.
- Finish with Herbs and Butter: Transfer the steaks to a plate, place a fresh sprig each of rosemary and thyme on top, and pour the remaining garlic butter from the skillet over the steaks for intense flavor.
- Rest and Serve: Let the steaks rest for 10 minutes before slicing against the grain. Serve immediately for the juiciest, most tender steak experience.
Notes
- For doneness, remove steaks from heat at these internal temperatures: Rare 120°F, Medium Rare 130°F, Medium 140°F, Medium Well 150°F, Well Done 160°F.
- Resting the steak is crucial to redistribute juices and achieve a tender texture.
- A cast iron skillet is preferred for an even sear, but any heavy skillet will work.
- Adjust seasoning to taste before searing for best results.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
