Description
This pan seared steak recipe offers a perfectly cooked New York strip with a golden crust and juicy interior, enhanced by a homemade garlic and herb butter. Ideal for a quick and delicious 20-minute meal, it features simple seasoning and a flavorful herb butter that elevates the steak to restaurant-quality in your own kitchen.
Ingredients
Scale
For the Steaks
- 2 New York strip steaks (at least one 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)
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 avocado oil or your chosen high-heat cooking oil and heat until the oil shimmers but does not smoke, ensuring the pan is ready for searing.
- Sear Steaks: Using tongs, carefully place the seasoned steaks into the hot skillet. Sear without moving them for about 3-4 minutes per side to develop a golden-brown crust that seals in the juices.
- Finish Cooking: Reduce the heat to medium and continue cooking the steaks to your preferred doneness. Use a meat thermometer to check internal temperature; medium-rare is approximately 135°F. Adjust time accordingly for desired doneness.
- Rest the Steaks: Transfer the cooked steaks to a cutting board and loosely tent with aluminum foil. Let rest for 5 to 10 minutes to allow juices to redistribute ensuring maximum flavor and tenderness.
- Make Herb Butter: While the steaks rest, melt butter in a small saucepan over low heat. Add minced garlic, chopped parsley, thyme, and rosemary if using. Cook for 1-2 minutes until the garlic is fragrant and the herbs are wilted but not browned.
- Serve: Slice the rested steaks against the grain into the desired portion sizes. Spoon the warm herb butter over the steaks just before serving to add a rich, aromatic finish that enhances the meat’s flavor.
Notes
- Allowing the steaks to come to room temperature before cooking ensures even cooking throughout.
- Patting the steaks dry is critical to achieve a proper sear and crust.
- Use a cast iron skillet for best heat retention and crust development.
- Adjust cooking time based on steak thickness and preferred doneness; use a meat thermometer for accuracy.
- Resting the steak after cooking is essential for juiciness.
- Fresh herbs in the butter provide bright flavors that complement the steak without overpowering it.
- Montreal steak seasoning is a classic choice but can be substituted with your preferred steak seasoning mix.
