Description
This Garlic Butter Steak recipe features perfectly seared NY Strip steaks cooked in a fragrant garlic and herb butter sauce. The steaks are seasoned, basted with melted herb-infused butter, and finished off to create a rich, flavorful crust and juicy interior. Ideal for a decadent yet straightforward steak dinner.
Ingredients
Scale
Steaks
- 2 NY Strip Steaks (1″ thick, 1 pound each)
Garlic Butter Sauce
- ½ cup unsalted butter (4 ounces)
- 8 garlic cloves (crushed)
- 1 shallot (chopped)
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 teaspoons sea salt flakes (divided)
- 2 teaspoons coarse black pepper
Instructions
- Season the steaks: Place the NY Strip steaks into a small baking dish just big enough to hold them. Sprinkle 1 teaspoon of sea salt flakes on each steak evenly and set aside to let the salt begin penetrating the meat.
- Prepare the garlic herb butter: In a pan over medium heat, melt the unsalted butter. Once melted, add the crushed garlic cloves, chopped shallot, fresh thyme, fresh rosemary, 2 teaspoons of sea salt flakes, and coarse black pepper. Cook this mixture gently for 4 minutes to infuse the butter with aromatic flavors.
- Butter soak: Pour the hot, flavored butter over the steaks in the baking dish. Allow them to rest for one hour so the butter can start to solidify and soak into the meat, enhancing flavor and tenderness.
- Preheat the skillet: Heat a cast iron or large heavy-bottom skillet over high heat. High heat is crucial for developing a good sear and crust on the steaks.
- Prepare for searing: Remove the steaks from the butter, ensuring clumps of the flavored butter coat all sides of the steaks to aid in browning and flavor during searing.
- Sear the steaks: Place the steaks in the hot skillet to sear for 2 minutes on one side. Flip and sear for 1 minute on the other. Then move the steaks to the top half of the pan and tilt the pan so butter pools on one side.
- Baste continuously: Use a spoon to baste the steaks continuously with the melted garlic herb butter for 2 to 3 minutes. Refer to a doneness chart to cook according to your desired level. Remove the steaks 5º below your target temperature since carryover cooking will raise the temperature as they rest.
- Rest and garnish: Place the steaks on a serving plate. Garnish with a fresh sprig of rosemary and thyme and pour the remaining butter from the pan over the top for added flavor and shine.
- Serve: Let the steaks rest for 10 minutes to redistribute juices, then slice and serve your perfectly cooked garlic butter steak.
Notes
- Resting steaks after cooking is essential to ensure juices redistribute, keeping the steak juicy and tender.
- Use a cast iron skillet for the best sear and heat retention.
- Monitor the steak temperature with a meat thermometer to achieve precise doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium.
- The butter will continue to cook the steaks slightly as they rest, so remove them from heat just before the desired temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Garlic Butter Steak, NY Strip Steak, Sautéed Steak, Cast Iron Steak, Herb Butter Steak
