Garlic Butter Steak Recipe

Ingredients

Steaks

• 2 each 1 inch thick NY Strip Steaks, 1 pound each
• 4 teaspoons sea salt flakes, divided
• 2 teaspoons coarse black pepper

Garlic Herb Butter

• ½ cup unsalted butter (4 ounces)
• 8 garlic cloves, crushed
• 1 shallot, chopped
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary

Instructions

1. Place the NY Strip steaks into a small baking dish just large enough to fit them. Sprinkle 1 teaspoon of sea salt flakes over each side of the steaks and set aside to allow the salt to penetrate.
2. In a pan over medium heat, melt the unsalted butter. Once fully melted, add crushed garlic, chopped shallot, fresh thyme and rosemary sprigs, 2 teaspoons of sea salt flakes, and coarse black pepper. Cook this mixture gently for 4 minutes to infuse the butter with herb and garlic flavors.
3. Pour the warm garlic herb butter evenly over the steaks in the baking dish. Let the steaks rest for 1 hour at room temperature so the butter begins to solidify and the flavors meld into the meat.
4. Heat a cast iron skillet or heavy-bottomed skillet over high heat until very hot. A properly heated pan is essential to develop a strong sear and crust on the steaks.
5. Lift the steaks out of the butter, allowing clumps of the garlic herb butter to remain stuck to all sides of the steaks. This will help achieve a rich, caramelized exterior during searing.
6. Place the steaks in the hot skillet and sear for 2 minutes on one side until a browned crust forms. Flip the steaks and sear the other side for 1 minute. Then, tilt the pan slightly so the garlic herb butter pools on one side.
7. Using a spoon, continuously baste the steaks with the pooled garlic herb butter for 2 to 3 minutes. This helps cook the steaks evenly and imbues them with maximum flavor. Refer to the doneness chart below and remove the steaks from the pan about 5 degrees before your target temperature as they will continue to cook while resting.
8. Place the steaks on a serving plate, topped each with a fresh sprig of rosemary and thyme. Pour the remaining melted butter from the skillet over the steaks for extra richness.
9. Let the steaks rest for 10 minutes to allow juices to redistribute for optimal tenderness and juiciness. Then slice against the grain and serve immediately.

Notes

• Use an internal probe meat thermometer to test steak doneness accurately.
• Medium-Rare: Warm, red center; slightly firm 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 steak is essential for juicy results; do not skip this step.
• Substitute sea salt flakes with kosher salt if unavailable.
• If fresh herbs are unavailable, 1 teaspoon dried thyme and rosemary can be used but reduce quantity since dried is more potent.

Nutrition

Serving: 1 steak with butter | Calories: 850kcal | Carbohydrates: 2g | Protein: 55g | Fat: 70g | Saturated Fat: 38g | Trans Fat: 0.4g | Cholesterol: 170mg | Sodium: 1500mg | Fiber: 0.5g | Sugar: 1g