Description

Elevate your steak night with this simple yet delicious recipe for pan-seared New York Strip, Ribeye, or Top Sirloin steaks. With a golden crust on the outside and juicy, tender meat on the inside, this steak is bursting with flavor thanks to the addition of garlic and rosemary

Ingredients

• 2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each, 1 1/4” thick)
• 1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
• 1 1/2 tsp sea salt
• 1 tsp freshly ground black pepper
• 2 Tbsp unsalted butter
• 2 cloves garlic, peeled and quartered
• 1 sprig of fresh rosemary

Preparation Method

Step 1: Prepare the Steaks
Start by patting the steaks dry with paper towels to remove any excess moisture. This helps to achieve a good sear. Rub both sides of each steak with the vegetable oil, ensuring they are evenly coated. Season generously with sea salt and freshly ground black pepper on both sides. Let the steaks sit at room temperature for about 30 minutes before cooking to ensure even cooking.

Step 2: Preheat the Skillet
Place a large, heavy-bottomed skillet (such as a cast-iron skillet) over medium-high heat. Allow the skillet to heat up for about 5 minutes. You want the skillet to be very hot before adding the steaks, as this will help create a nice crust.

Step 3: Sear the Steaks
Once the skillet is hot, carefully place the steaks into the skillet, laying them away from you to avoid splattering. Do not move the steaks once they are in the skillet—let them sear undisturbed for about 3-4 minutes on the first side, or until a deep golden-brown crust forms.

Step 4: Add Garlic, Rosemary, and Butter
After searing the first side, flip the steaks over and reduce the heat to medium. Add the unsalted butter, quartered garlic cloves, and fresh rosemary sprig to the skillet. As the butter melts, use a spoon to baste the steaks with the melted butter, garlic, and rosemary. Continue to cook the steaks for an additional 3-4 minutes for medium-rare, or until they reach your desired level of doneness.

Step 5: Check Doneness
To check for doneness, use an instant-read thermometer inserted into the thickest part of the steak. For medium-rare, the temperature should be about 130-135°F (54-57°C). If the steaks need more time, continue cooking and basting them with the butter until they reach your preferred temperature.

Step 6: Rest the Steaks
Once the steaks are done, remove them from the skillet and place them on a cutting board. Tent the steaks loosely with aluminum foil and let them rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Step 7: Serve
After resting, slice the steaks against the grain and serve immediately. Spoon any remaining garlic butter from the skillet over the top for extra flavor. Enjoy your perfectly cooked steak with your favorite sides

Tips and Conclusion

Bonus Tips:
High Heat for a Great Sear: Ensure your skillet is hot before adding the steaks to get a good sear and develop a flavorful crust.

Use a Meat Thermometer: To achieve the perfect doneness, use a meat thermometer rather than guessing. This ensures the steak is cooked to your liking every time.

Resting is Key: Don’t skip the resting step, as it helps the steak retain its juices, making it more tender and flavorful.

Conclusion:
This pan-seared steak with garlic and rosemary is a restaurant-quality dish that you can easily prepare at home. With just a few simple ingredients and techniques, you can achieve a steak that’s beautifully seared on the outside, tender and juicy on the inside, and packed with flavor from the garlic and rosemary. Serve it with your favorite sides for an impressive meal that’s perfect for any occasion. Enjoy!