Description
A flavorful Garlic Butter Steak recipe featuring perfectly seared NY Strip steaks infused with aromatic garlic, shallots, and fresh herbs, topped with rich, melted butter for a juicy and tender finish. This quick and easy recipe ensures a delicious steak experience with a savory herb butter marinade and classic pan-searing technique.
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 evenly with 1 teaspoon of sea salt flakes and set aside to allow the salt to penetrate and season the meat thoroughly.
- 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 approximately 4 minutes to infuse the butter with vibrant herb and garlic flavors.
- Marinate the Steaks: Pour the prepared garlic butter evenly over the steaks in the baking dish. Let the steaks rest for 1 hour, allowing the butter to marinate the meat and begin to solidify on the surface, enhancing flavor infusion.
- Heat the Skillet: Preheat a cast iron skillet or a large heavy-bottomed skillet over high heat. A properly heated pan is essential to achieve a beautiful sear and develop a flavorful crust on the steak.
- Prepare for Searing: Remove the steaks from the butter marinade, ensuring enough butter clings to all sides for flavor and to facilitate even searing.
- Sear the Steaks: Place the steaks in the hot skillet. Sear one side for 2 minutes until a deep crust forms, then flip to sear the other side for 1 minute. Move the steaks to the upper side 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 to 3 minutes. During this time, monitor the internal temperature to reach your desired doneness. Remove the steaks from the pan when they are about 5ºF below the target temperature, as they will continue to cook while resting.
- Finish with Herbs and Butter: Transfer the steaks to a plate. Place a fresh sprig of rosemary and thyme on top of each steak and pour the remaining melted butter from the skillet over them for enhanced flavor.
- Rest and Serve: Let the steaks rest for 10 minutes to redistribute the juices. Slice against the grain and serve immediately for a tender, juicy, and flavorful steak experience.
Notes
- Resting the steaks after searing is crucial to lock in juices.
- Internal temperature guide: Rare 120-125ºF, Medium Rare 130-135ºF, Medium 140-145ºF, Medium Well 150-155ºF, Well Done 160ºF+
- Using a cast iron skillet delivers the best sear and heat retention.
- Tilting the pan to baste the steaks with butter continually enhances flavor and juiciness.
- Ensure steaks are at room temperature before cooking for even cooking.
