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
Scale
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
