Description
This Garlic Butter Steak recipe features succulent NY Strip steaks seared to perfection with a flavorful garlic herb butter. Infused with fresh thyme, rosemary, and shallots, the rich butter sauce enhances the steak's natural flavors. An ideal main course for a cozy dinner, it promises a tender crust and juicy interior with a simple but elegant preparation.
Ingredients
Units
Scale
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
- 1/2 cup unsalted butter (4 ounces)
- 8 garlic cloves, crushed
- 1 shallot, chopped
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
Instructions
- Season Steaks: 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.
- Prepare Garlic Herb Butter: 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.
- Butter the Steaks: 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.
- Preheat Skillet: 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.
- Remove Steaks from Butter: 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.
- Sear the Steaks: 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.
- Baste with Butter: 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.
- Plate and Garnish: 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.
- Rest and Serve: 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 Size: 1 steak with butter
- Calories: 850 kcal
- Sugar: 1 g
- Sodium: 1500 mg
- Fat: 70 g
- Saturated Fat: 38 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.4 g
- Carbohydrates: 2 g
- Fiber: 0.5 g
- Protein: 55 g
- Cholesterol: 170 mg
