Description
This Garlic Butter Steak recipe features perfectly seared NY Strip steaks cooked with fragrant garlic, shallots, fresh thyme, and rosemary in rich unsalted butter. The butter-infused herbs add deep, savory flavor while searing in a cast iron skillet creates a delicious crust. Resting the steaks in the garlic butter before cooking and basting throughout ensures juicy and tender results. Ideal for a special dinner or indulgent meal.
Ingredients
Scale
Steaks
- 2 NY Strip Steaks, 1 inch 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 steaks in a small baking dish just large enough to hold them. Sprinkle each steak with 1 teaspoon of sea salt flakes. Set aside to allow the salt to enhance the meat’s flavor.
- Prepare Garlic Butter: Melt the unsalted butter in a pan over medium heat. Once melted, add the crushed garlic cloves, chopped shallot, fresh thyme and rosemary sprigs, 2 teaspoons of sea salt, and coarse black pepper. Cook this mixture for 4 minutes to infuse the butter with the herbal and garlic flavors.
- Butter Soak: Pour the garlic butter mixture evenly over the steaks in the baking dish. Let the steaks rest for 1 hour so the butter begins to solidify and impart deep flavor.
- Heat Skillet: Heat a cast iron skillet or other heavy-bottomed pan over high heat. The high temperature is key to achieving a perfectly seared crust on the steaks.
- Remove Steaks from Butter: Take the steaks out of the butter, ensuring clumps of flavored butter coat all sides of the meat for maximum flavor during searing.
- Sear the Steaks: Place the steaks in the hot skillet and sear for 2 minutes on one side. Flip and sear the other side for 1 minute. Then move the steaks to the top half of the pan and tilt the pan so the butter pools on the lower side.
- Baste with Butter: Continuously spoon the melted butter from the pan over the steaks for 2 to 3 minutes to keep them moist and flavorful. Cook until the internal temperature is 5º below your target doneness as it will rise while resting.
- Final Touches: Transfer the steaks to a plate. Garnish each steak with a fresh sprig of rosemary and thyme and pour the remaining melted butter from the pan over them.
- Rest and Serve: Let the steaks rest for 10 minutes before slicing. This resting time helps retain juices for a tender bite. Slice and enjoy your garlic butter steaks.
Notes
- Use an internal probe meat thermometer to check steak doneness accurately.
- For Medium-Rare, cook to 130°F–135°F (warm, red center, slightly firmer).
- For Medium, cook to 135°F–145°F (warm, pink center, firm yet juicy).
- For Medium-Well, cook to 145°F–155°F (slightly pink center, firm with minimal juices).
- Allowing steaks to rest after cooking ensures juicy and tender meat.
- A cast iron skillet works best for searing to develop a great crust.
Nutrition
- Serving Size: 1 steak
- Calories: 700 kcal
- Sugar: 1 g
- Sodium: 1500 mg
- Fat: 60 g
- Saturated Fat: 35 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 50 g
- Cholesterol: 140 mg
