Description
This Garlic Butter Steak recipe delivers tender, juicy NY Strip steaks infused with flavorful garlic, shallots, and fresh herbs, seared to perfection in a cast iron skillet for a deliciously rich and savory 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 evenly with 1 teaspoon of sea salt flakes to enhance flavor and begin the seasoning process.
- Prepare the Garlic Butter: Heat a pan over medium heat and melt the unsalted butter. Add crushed garlic cloves, chopped shallot, fresh thyme, rosemary, 2 teaspoons of sea salt, and coarse black pepper. Cook this mixture gently for 4 minutes to infuse the butter with aromatic flavors.
- Marinate the Steaks: Pour the prepared garlic butter over the steaks in the baking dish. Allow the steaks to rest for 1 hour, enabling the butter to solidify and the flavors to penetrate the meat.
- Heat the Skillet: Preheat a cast iron or large skillet over high heat until very hot, ensuring an excellent sear that creates a flavorful crust on the steaks.
- Prepare for Searing: Remove the steaks from the butter marinade, making sure enough garlic butter coats all sides of the steaks for rich flavor and to aid in searing.
- Sear the Steaks: Add the steaks to the hot skillet. Sear one side for 2 minutes, then flip and sear the other side for 1 minute, developing a deep, caramelized crust.
- Baste the Steaks: Tilt the pan to pool the melted butter on one side, and continuously spoon the butter over the steaks for 2-3 minutes. Use a meat thermometer to monitor the internal temperature, removing the steaks when they are 5ºF below your desired doneness as they will continue to cook while resting.
- Finish with Herbs and Butter: Place the steaks on a serving plate. Garnish with a fresh sprig of rosemary and thyme. Pour the remaining butter from the skillet over the steaks for an extra burst of buttery, herbal flavor.
- Rest and Serve: Let the steaks rest for 10 minutes to allow juices to redistribute, then slice against the grain and serve immediately to enjoy maximum tenderness and juiciness.
Notes
- Use a meat thermometer to check doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 150°F for medium-well, and 160°F for well done.
- Resting the steaks post-cook avoids dry meat and locks in the juices.
- Marinating in garlic butter enhances depth of flavor and richness.
- Ensure the skillet is extremely hot before searing to achieve a great crust.
- If using kosher or regular salt instead of sea salt flakes, adjust quantity accordingly as grain size differs.
