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Pan Seared Steak

Irresistible Pan Seared Steak with Garlic Butter Bliss

This Pan Seared Steak with Garlic Butter transforms an ordinary weeknight into a gourmet experience in just 20 minutes.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 2 steaks
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Steak
  • 2 lbs New York Strip Steaks Ribeye or Top Sirloin can be substituted.
  • 0.5 Tbsp Vegetable Oil Can substitute with canola or extra light olive oil.
  • 1.5 tsp Sea Salt Adjust according to taste.
  • 1 tsp Black Pepper Freshly ground pepper recommended.
For the Garlic Butter Sauce
  • 2 Tbsp Unsalted Butter Use unsalted to control saltiness.
  • 2 cloves Garlic Peeled and quartered.
  • 1 sprig Fresh Rosemary Thyme can be used as an alternative.

Equipment

  • cast-iron skillet
  • tongs
  • meat thermometer

Method
 

Cooking Steps
  1. Pat the New York Strip Steaks dry with paper towels, season with sea salt and black pepper, and let sit at room temperature for 15 minutes.
  2. Preheat a cast-iron skillet over medium-high heat for 3-5 minutes, then add the vegetable oil.
  3. Sear the steak for 4 minutes on one side without moving it.
  4. Flip the steak and sear the other side for another 3-4 minutes.
  5. Sear the edges for about 1 minute each to render the fat.
  6. Reduce heat, add butter, garlic, and rosemary, and baste the steak with the garlic-infused butter for 1 minute.
  7. Remove the steak from the pan, cover loosely with foil, and let it rest for 10 minutes.
  8. Slice the steak into 1/2-inch strips and drizzle with remaining garlic butter.

Nutrition

Serving: 1steakCalories: 450kcalCarbohydrates: 1gProtein: 45gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 800mgPotassium: 700mgVitamin A: 700IUCalcium: 15mgIron: 3.5mg

Notes

Use an instant-read thermometer for checking doneness, and let the steak rest for juiciness. Avoid overcrowding the pan for optimal searing.

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