If you’re on the hunt for a simple yet show-stopping dinner, this Pan Seared New York Strip Steak with Herb Butter Recipe is exactly what you need. Imagine a beautifully caramelized crust locking in juicy, tender meat, paired with a luscious, garlicky herb butter that melts perfectly as it mingles with every bite. Whether you’re celebrating a special occasion or just treating yourself to a restaurant-quality steak at home, this recipe combines straightforward techniques with bold flavors that anyone can master. Let me walk you through every delicious detail so you can wow your taste buds and guests alike.
Ingredients You’ll Need
These ingredients are a delightful balance of simplicity and flavor, each playing a key role in transforming a humble strip steak into an epicurean masterpiece. From the perfectly seasoned meat to the fragrant herb butter, every element adds depth, texture, and irresistible aroma.
- 2 New York strip steaks (at least one inch thick): Choose steaks with good marbling for juicy, tender results.
- 1 teaspoon Montreal steak seasoning: Adds a savory, spicy kick that complements the beef magnificently.
- 1 tablespoon avocado oil (or other high-heat cooking oil): Ensures a great sear without burning, thanks to its high smoke point.
- 3 tablespoons butter: Forms the creamy, rich base of the herb butter that finishes the steak with elegance.
- 3 cloves garlic, minced: Provides a pungent, aromatic note that infuses the herb butter beautifully.
- 1½ tablespoons fresh parsley, finely chopped: Offers fresh, bright herbal undertones to balance the richness.
- 1½ tablespoons fresh thyme leaves, finely chopped: Adds an earthy, slightly minty flavor that enhances the butter.
- 1½ teaspoons fresh rosemary, finely chopped (optional): Brings a piney, woodsy dimension for an extra layer of complexity.
How to Make Pan Seared New York Strip Steak with Herb Butter Recipe
Step 1: Prepare the Steaks
Begin by removing the steaks from the refrigerator about 30 minutes before cooking; allowing them to reach room temperature ensures even cooking. Pat them thoroughly dry with paper towels—this crucial step helps achieve that perfect, golden crust. Once dry, season both sides generously with Montreal steak seasoning to infuse savory, bold flavors right into the meat.
Step 2: Heat Your Skillet
Place a cast iron skillet or another heavy-bottomed pan over high heat and add the avocado oil. You want the oil to shimmer but not smoke, signaling that it’s hot enough for searing. This step is absolutely key to locking in juices and creating that irresistible crust that makes the Pan Seared New York Strip Steak with Herb Butter Recipe so unforgettable.
Step 3: Sear the Steaks
Carefully lay the seasoned steaks into the hot pan using tongs, being careful not to overcrowd. Let them sear undisturbed for 3 to 4 minutes on each side, allowing a deep golden-brown crust to form. Resist the temptation to move or press the steaks while they cook—this helps develop that crave-worthy crust.
Step 4: Finish Cooking to Desired Doneness
After searing, reduce the heat to medium. Continue cooking the steaks until they reach your preferred level of doneness. For a perfect medium-rare, aim for an internal temperature near 135°F using a reliable meat thermometer. This stage ensures the inside remains juicy and tender while the outside stays flavorful.
Step 5: Rest the Steaks
Once cooked, transfer the steaks onto a cutting board and loosely tent with aluminum foil. Letting them rest for 5 to 10 minutes allows the juices to redistribute throughout the meat, resulting in a more evenly moist and flavorful steak—a step you’ll never want to skip.
Step 6: Make the Herb Butter
While the steaks rest, melt butter in a small saucepan over low heat. Add the minced garlic, parsley, thyme, and optional rosemary. Cook gently for 1 to 2 minutes until the garlic becomes fragrant and the herbs soften just enough to release their flavors—this warm, aromatic herb butter is the crowning glory of this recipe.
Step 7: Serve
Slice the rested steaks against the grain into your desired portions, then generously spoon the warm herb butter over each piece. This final touch adds a velvety finish, marrying the hearty steak with bright, herbal notes in every mouthwatering bite.
How to Serve Pan Seared New York Strip Steak with Herb Butter Recipe
Garnishes
Finishing your steak with a sprinkle of flaky sea salt or a twist of freshly cracked black pepper can elevate the flavor profile beautifully. Fresh herb sprigs, such as thyme or rosemary, also make an eye-catching and aromatic garnish, hinting at the flavors in the butter and adding a pop of color.
Side Dishes
This steak loves company and pairs exquisitely with classic sides such as creamy mashed potatoes, roasted garlic green beans, or a vibrant mixed greens salad. For something more indulgent, consider truffle mac and cheese or crispy roasted Brussels sprouts for texture contrast and complementary richness.
Creative Ways to Present
Consider plating your steak over a bed of caramelized onions or sweet potato puree for added sweetness and complexity. For a stunning restaurant-style finish, drizzle additional herb butter over the entire plate and serve with a glass of robust red wine, turning a simple meal into an elegant feast.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from this Pan Seared New York Strip Steak with Herb Butter Recipe, store them in an airtight container in the refrigerator. Consume within 3 days to enjoy the best texture and flavor. Make sure to keep the herb butter separate or spoon a bit over the steak before refrigerating to maintain tastiness.
Freezing
To freeze leftover steak, wrap each portion tightly with plastic wrap and place in a freezer-safe container or bag. The steak can last up to 3 months frozen, though it’s best enjoyed sooner for quality. Thaw overnight in the refrigerator for safe and even defrosting.
Reheating
Warm leftover steak gently in a low oven (about 250°F) or covered skillet to avoid drying out the meat. Reheat the herb butter separately and drizzle again just before serving to revive that fresh, vibrant taste and luxurious mouthfeel.
FAQs
What’s the best way to achieve a perfect crust on my New York strip steak?
Patting your steak dry and using a very hot pan with high-heat oil are the secrets to an excellent crust. Avoid overcrowding the pan or moving the steak too soon so it can form that golden sear.
Can I use frozen steak for this recipe?
It’s best to use fresh or fully thawed steak for even cooking and optimal texture. If using frozen, thaw the steak completely in the fridge before attempting to cook it.
Is Montreal steak seasoning necessary?
While Montreal seasoning adds a wonderful blend of spices, you can substitute with kosher salt, freshly ground black pepper, garlic powder, and smoked paprika to achieve a similar flavor profile.
Can I make the herb butter in advance?
Absolutely! Herb butter can be prepared ahead and stored in the fridge for up to 3 days. Rewarm gently before serving to bring out those fresh herb and garlic tones.
How do I know when my steak is done?
Using a meat thermometer is the most reliable method. For medium-rare, target an internal temperature of 130-135°F, as the steak will continue to cook slightly while resting.
Final Thoughts
This Pan Seared New York Strip Steak with Herb Butter Recipe has everything you could want: simplicity in preparation, impressive flavor, and a rich, buttery finish that feels like a special treat every time. I wholeheartedly encourage you to give it a try and experience how a few good ingredients and some careful cooking can turn a steak dinner into a memorable celebration of taste. Trust me, once you make it, this recipe will be a go-to favorite in your kitchen.
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Pan Seared New York Strip Steak with Herb Butter Recipe
- Total Time: 40 minutes
- Yield: 2 servings 1x
Description
A simple yet flavorful pan-seared New York strip steak recipe, enhanced with a fragrant homemade herb butter made from fresh garlic, parsley, thyme, and rosemary. This recipe delivers a perfectly seared crust and tender interior, perfect for a quick gourmet meal at home.
Ingredients
For the Steaks
- 2 New York strip steaks (at least one inch thick)
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon avocado oil or other high-heat cooking oil
For the Herb Butter
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1½ tablespoon fresh parsley, finely chopped
- 1½ tablespoon fresh thyme leaves, finely chopped
- 1½ teaspoons fresh rosemary, finely chopped (optional)
Instructions
- Prepare Steaks: Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels to ensure a good sear, then season both sides with Montreal steak seasoning.
- Heat Skillet: Place a cast iron skillet or heavy-bottomed pan on high heat. Add avocado oil and heat until the oil begins to shimmer but does not smoke, indicating the pan is ready for searing.
- Sear Steaks: Using tongs, carefully place the seasoned steaks into the hot skillet. Sear without moving them for about 3-4 minutes on each side, allowing a golden-brown crust to form.
- Finish Cooking: Reduce the heat to medium. Continue cooking the steaks to your preferred doneness, using a meat thermometer to check. For medium-rare, cook until the internal temperature reaches approximately 135°F.
- Rest the Steaks: Transfer the cooked steaks to a cutting board and tent loosely with aluminum foil. Let them rest for 5 to 10 minutes to allow the juices to redistribute, ensuring maximum flavor and tenderness.
- Make Herb Butter: While the steaks are resting, melt butter in a small saucepan over low heat. Add minced garlic, chopped parsley, thyme, and rosemary if using. Cook for 1-2 minutes until the garlic is fragrant and the herbs are wilted.
- Serve: Slice the rested steaks against the grain into desired portions. Spoon the warm herb butter over the steaks just before serving for a rich, aromatic finish.
Notes
- Bringing the steaks to room temperature before cooking ensures more even cooking.
- Patting the steak dry is critical for a good sear and crust development.
- Use a meat thermometer to avoid over or undercooking the steak.
- Resting the steak after cooking is important to retain juices and improve texture.
- Use a cast iron skillet or other heavy-bottomed pan for best results in heat retention.
- The herb butter can be customized by adding or omitting herbs based on preference.
- Prep Time: 10 minutes (excluding 30 minutes for steak to reach room temperature)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
