Description
This Garlic Butter Steak recipe features perfectly seared NY Strip Steaks infused with a rich garlic butter marinade enhanced by fresh herbs, delivering a juicy, flavorful, and tender steak experience in just 15 minutes of active cooking time.
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 Marinade
- 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 with 1 teaspoon of sea salt flakes to allow the salt to begin seasoning the meat. Set aside.
- Prepare the Garlic Butter: Heat a pan over medium heat and melt the unsalted butter. Add the crushed garlic cloves, chopped shallot, fresh thyme, fresh rosemary, 2 teaspoons of sea salt, and coarse black pepper. Cook this mixture for 4 minutes to infuse the butter with rich, aromatic flavors.
- Marinate the Steaks: Pour the prepared garlic butter over the seasoned steaks. Let them rest for 1 hour so the butter can solidify slightly, coating the steaks with flavor.
- Heat the Skillet: Preheat a cast iron skillet or a large heavy-bottomed skillet over high heat. A thoroughly heated pan is essential for creating a beautifully seared crust.
- Prepare for Searing: Remove the steaks from the garlic butter marinade, making sure some butter remains on all sides to enhance flavor and help with searing.
- Sear the Steaks: Place the steaks into the hot skillet. Sear for 2 minutes on one side, then flip and sear for 1 minute on the other side. Move the steaks to the top half of the pan and tilt the pan to pool the butter on one side.
- Baste the Steaks: Continuously spoon the melted butter over the steaks for 2-3 minutes to baste them. Use a meat thermometer to monitor doneness, removing the steaks when they are 5ºF below your target temperature to allow for carryover cooking.
- Finish with Herbs and Butter: Transfer the steaks to a plate. Garnish each steak with a fresh sprig of rosemary and thyme. Pour the remaining melted butter from the skillet over the steaks for an extra layer of flavor.
- Rest and Serve: Let the steaks rest for 10 minutes to redistribute juices. Slice against the grain and serve immediately for maximum tenderness and juiciness.
Notes
- Use a meat thermometer for perfect doneness: Rare (120-125°F), Medium Rare (130-135°F), Medium (140-145°F), Medium Well (150-155°F), Well Done (160°F+).
- Resting the steak after cooking is crucial to retain juices and ensure a tender bite.
- Substitute fresh thyme and rosemary with dried herbs if fresh are unavailable but use less, as dried herbs are more concentrated.
- Use a cast iron skillet for best searing results and even heat distribution.
- The garlic butter marinade also serves as a basting sauce during cooking to enhance flavor and juiciness.
- Do not overcrowd the pan when searing to maintain high heat and proper caramelization.
