Description
This Garlic Butter Steak recipe delivers juicy, tender NY Strip steaks infused with rich garlic and herb butter. The steaks are seasoned and marinated in a flavorful garlic butter mixture, then seared to perfection in a cast iron skillet. The final basting with melted herb butter enhances the crust and elevates the taste, making it ideal for a quick yet indulgent meal.
Ingredients
Scale
Steaks
- 2 NY Strip Steaks (1” thick, 1 pound each)
- 4 teaspoons sea salt flakes (divided)
- 2 teaspoons coarse black pepper
Garlic Butter
- 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. 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. Cook the mixture for 4 minutes to allow the flavors to infuse into the butter.
- Marinate the Steaks: Pour the prepared garlic butter over the steaks. Let the steaks rest for 1 hour as the butter begins to solidify on their surface.
- Heat the Skillet: Preheat a cast iron skillet or another large skillet over high heat. Heating the pan thoroughly ensures a great sear, which helps develop a flavorful crust on the steaks.
- Prepare for Searing: Remove the steaks from the butter marinade. Ensure enough butter adheres to all sides of the steak for optimal flavor and to assist in the searing process.
- Sear the Steaks: Add the steaks to the hot pan. Sear one side for 2 minutes, then flip over to sear the other side for 1 minute. Move the steaks to the top half of the pan, tilting the pan slightly to pool the butter on one side.
- Baste the Steaks: Use a spoon to continuously spoon the melted butter over the steaks for 2-3 minutes. Monitor the internal temperature to reach the desired doneness (refer to the chart in the notes). Remove the steaks from the pan when they are 5ºF below your target temperature, as the temperature will rise during resting.
- Finish with Herbs and Butter: Place the steaks on a plate. Add a fresh sprig of rosemary and thyme over the steaks, then pour the remaining butter from the skillet onto the steaks for an extra dose of flavor.
- Rest and Serve: Allow the steaks to rest for 10 minutes. Slice them against the grain, and serve immediately for the juiciest and most tender steak experience.
Notes
- Use a meat thermometer to check doneness: 120°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium-well, and 160°F for well done.
- Resting the steaks after cooking allows juices to redistribute for optimal tenderness and moisture.
- If you prefer, you can use other herbs such as oregano or tarragon, but rosemary and thyme complement beef best.
- Make sure the cast iron skillet is thoroughly hot before searing to achieve a perfect crust.
- If steaks are thicker or thinner than 1 inch, adjust searing time accordingly.
