Description
A rich and flavorful Garlic Butter Steak recipe featuring perfectly seared NY Strip Steaks infused with aromatic garlic, shallots, thyme, and rosemary. This simple yet elegant dish uses a butter marinade to enhance tenderness and depth of flavor, producing a juicy and tender steak with a golden, savory crust.
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 on both sides. Set aside to allow the salt to penetrate and season the meat.
- 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 gently for 4 minutes, stirring occasionally to infuse the butter with aromatic flavors.
- Marinate the Steaks: Pour the prepared garlic butter evenly over the steaks in the baking dish. Let the steaks rest at room temperature for 1 hour, allowing the butter to soak into the meat and slightly solidify on the surface.
- Heat the Skillet: Preheat a cast iron skillet or a large heavy-bottomed skillet over high heat until very hot, which is essential to achieving a beautiful sear and crust on the steaks.
- Prepare for Searing: Remove the steaks from the butter marinade, ensuring enough butter clings to all sides for flavor and to assist with browning during searing.
- Sear the Steaks: Place the steaks into the hot skillet. Sear one side for 2 minutes without moving, then flip and sear the other side for 1 minute to develop a caramelized crust.
- Baste the Steaks: Tilt the pan slightly so the melted butter pools to one side. Use a large spoon to continuously baste the steaks with the butter for 2 to 3 minutes, which helps to cook evenly and infuse more rich flavor. Monitor the internal temperature carefully; remove the steaks from the pan about 5ºF below your preferred doneness as they will continue to cook while resting.
- Finish with Herbs and Butter: Transfer the steaks to a serving plate. Garnish with a fresh sprig of rosemary and thyme on top, and pour any remaining butter from the skillet over the steaks for an extra boost of flavor.
- Rest and Serve: Let the steaks rest for 10 minutes to allow the juices to redistribute, then slice against the grain and serve immediately for the best tenderness and juiciness.
Notes
- Choose the thickness and doneness carefully: For a 1-inch thick steak, searing times may vary slightly depending on your stove and skillet.
- Doneness Guidelines: Rare (120–130ºF), Medium Rare (130–135ºF), Medium (135–145ºF), Medium Well (145–155ºF), Well Done (155ºF+). Remove steak from heat 5ºF before target temperature.
- Resting the steak after cooking is essential to retain juices and achieve maximum flavor and tenderness.
- Using sea salt flakes is preferred for seasoning as they provide a well-balanced saltiness and texture.
- Butter solidifies upon cooling, so marinating the steak in garlic butter for an hour lets the flavors sink in while coating the meat.
- A cast iron skillet is recommended for the best sear and heat retention, but any heavy skillet will work.
