Description
This Garlic Butter Steak recipe features juicy NY Strip steaks seared to perfection and basted in a flavorful garlic, herb, and butter mixture. Resting the steaks in the garlic butter enhances their rich taste, making them tender and succulent with a delicious crust.
Ingredients
Scale
Steak
- 2 NY Strip Steaks 1” thick, 1 pound each
- 4 teaspoons sea salt flakes, divided
- 2 teaspoons coarse black pepper
Garlic Butter Mixture
- ½ cup unsalted butter (4 ounces)
- 8 garlic cloves, crushed
- 1 shallot, chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Instructions
- Prepare the Steaks: Place the steaks into a small baking dish just large enough to fit them. Sprinkle 1 teaspoon of sea salt flakes over each steak and set aside.
- Make Garlic Butter: In a pan over medium heat, melt the butter. Add crushed garlic, chopped shallot, fresh thyme and rosemary sprigs, remaining 2 teaspoons salt, and coarse black pepper. Cook this mixture for 4 minutes to infuse flavors.
- Butter the Steaks: Pour the garlic herb butter over the steaks in the baking dish. Let the steaks rest for one hour so the butter starts to solidify and enhance the flavor.
- Preheat Skillet: Heat a cast iron or heavy skillet over high heat until very hot to ensure a nice crust when searing the steaks.
- Remove Steaks from Butter: Take the steaks out of the butter so they are coated with clumps of flavored butter on all sides.
- Sear Steaks: Place the steaks in the hot pan and sear for 2 minutes. Flip and sear the other side for 1 minute. Then tilt the pan so the butter pools opposite to the steaks.
- Baste Steaks: Continuously spoon the hot butter over the steaks for 2-3 minutes, basting to lock in flavor and moisture. Use a thermometer to remove the steaks about 5º before your target doneness as they will continue to cook while resting.
- Rest and Serve: Place the steaks on a plate, add fresh sprigs of rosemary and thyme on top, and pour the remaining melted butter from the pan over the steaks. Let rest for 10 minutes before slicing and serving.
Notes
- Use an internal probe meat thermometer for precise doneness.
- Medium-Rare: Warm red center, slightly firmer at 130°F–135°F.
- Medium: Warm pink center, firm yet juicy at 135°F–145°F.
- Medium-Well: Slightly pink center, firm with minimal juices at 145°F–155°F.
- Resting the steaks after cooking allows juices to redistribute for a tender result.
- You can substitute thyme and rosemary with herbs like oregano or sage if desired.
