Pan-Seared Steak with Garlic Butter
This roast beef has garlic butter that makes it taste like a quality steakhouse. You'll be amazed at how easy it is to make the perfect steak that's grilled on the outside and perfectly tender on the inside.
Ingredients
- 1 sprig of fresh rosemary
- 2 garlic cloves, peeled and cut into quarters
- 2 tablespoons unsalted butter
- 1 teaspoon freshly ground black pepper
- 1 1/2 teaspoon sea salt
- 1/2 tablespoon vegetable oil, or any high heat cooking oil such as canola oil or extra light olive oil
- 2 pounds New York strip steaks (2 slices), or ribeye or top sirloin steak (1 pound per slice, 1 1/4-inch thick)
Instructions
- Dry the steaks well with paper towels. Just before cooking, season generously with 1 1/2 teaspoons salt and 1 teaspoon black pepper
- Heat a cast iron skillet until hot and add 1/2 tablespoon oil over medium-high heat, stirring until covered. Once the oil is very hot, add the steaks to the skillet. Grill the steaks on the first side for 4 minutes until a brown crust forms, then flip and let cook another 3-4 minutes. Using tongs, turn the steak on its sides to trim the white fat and sear the edges (1 minute per edge)
- Reduce heat to medium and immediately add 2 tablespoons butter, quarters of garlic, and rosemary to skillet. Pour the butter sauce over the steak, tilting the pan to get the butter on the spoon. Continue pouring the sauce over the steak for 1 minute or until the steak is about 5-10 degrees of doneness you want it to (the temperature will continue to rise another 5-10 degrees while the steaks are resting).
- Transfer the meat to a cutting board, cover loosely and let rest for 10 minutes before cutting into 1/2-inch slices for serving.
Notes
Doneness steak chart:
Medium rare: 145 degrees Fahrenheit
Medium ripe: 160 degrees Fahrenheit
Well done: 170 degrees Fahrenheit
Medium rare: 145 degrees Fahrenheit
Medium ripe: 160 degrees Fahrenheit
Well done: 170 degrees Fahrenheit