Description

This Pan Seared Steak recipe features perfectly cooked New York strip steaks with a flavorful homemade herb butter. The steaks are seared to develop a beautiful crust, then finished to medium-rare doneness before resting. The herb butter, made with garlic, parsley, thyme, and optional rosemary, adds a rich and aromatic finish to the steak, perfect for an elegant yet simple meal.

Ingredients

Scale

For the Steaks

2 New York strip steaks (at least 1 inch thick)
1 teaspoon Montreal steak seasoning
1 tablespoon avocado oil or other high-heat cooking oil

For the Herb Butter

3 tablespoons butter
3 cloves garlic, minced
1½ tablespoon fresh parsley, finely chopped
1½ tablespoon fresh thyme leaves, finely chopped
1½ teaspoons fresh rosemary, finely chopped (optional)

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Instructions

Prepare Steaks: Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels to ensure a good sear, then season both sides evenly with Montreal steak seasoning.
Heat Skillet: Place a cast iron skillet or heavy-bottomed pan on high heat. Add the avocado oil or another high-heat oil and heat until the oil begins to shimmer but does not smoke, indicating it is hot enough for searing.
Sear Steaks: Using tongs, carefully place the seasoned steaks into the hot skillet. Sear without moving them for about 3 to 4 minutes per side, allowing a golden-brown crust to develop on each side.
Finish Cooking: Reduce the heat to medium and continue cooking the steaks until they reach your preferred doneness. For medium-rare, cook until the internal temperature reaches approximately 135°F, using a meat thermometer for accuracy.
Rest the Steaks: Transfer the cooked steaks to a cutting board and tent loosely with aluminum foil. Let them rest for 5 to 10 minutes to allow the juices to redistribute, which enhances flavor and tenderness.
Make Herb Butter: While the steaks are resting, melt the butter in a small saucepan over low heat. Add minced garlic, chopped parsley, thyme, and optional rosemary. Cook for 1 to 2 minutes until the garlic is fragrant and the herbs have wilted.
Serve: Slice the rested steaks against the grain into desired portions. Spoon the warm herb butter over the steaks just before serving to add a rich, aromatic finish.

Notes

Bringing steaks to room temperature before cooking helps achieve even cooking.
Patting the steak dry is crucial for a flavorful crust.
Use a high smoke point oil like avocado oil to prevent burning during searing.
Use a meat thermometer to ensure perfect doneness.
Resting the steak after cooking retains its juices, resulting in a juicy bite.
Fresh herbs in the butter elevate the flavor; rosemary is optional based on preference.

Prep Time: 35 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Frying
Cuisine: American