Description
This Pan Seared Steak recipe delivers perfectly cooked New York strip steaks with a delicious golden-brown crust topped with a rich and aromatic herb butter. It’s a straightforward method that uses a hot skillet to sear steaks to juicy medium-rare perfection, enhanced by a flavorful garlic and herb butter that elevates every bite.
Ingredients
Scale
For the Steaks
- 2 New York strip steaks (at least one inch thick)
- 1 teaspoon Montreal steak seasoning
- 1 tablespoon avocado oil or other high-heat cooking oil
For the Herb Butter
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1½ tablespoons fresh parsley, finely chopped
- 1½ tablespoons fresh thyme leaves, finely chopped
- 1½ teaspoons fresh rosemary, finely chopped (optional)
Instructions
- Prepare Steaks: Remove the steaks from the refrigerator about 30 minutes before cooking to bring them to room temperature. Pat them dry thoroughly with paper towels to ensure a good sear, then season both sides evenly with Montreal steak seasoning.
- Heat Skillet: Place a cast iron skillet or heavy-bottomed pan on high heat. Add avocado oil or another high-heat oil and heat until the oil shimmers but does not start smoking.
- Sear Steaks: Using tongs, carefully place the seasoned steaks into the hot skillet. Sear without moving them for about 3-4 minutes on each side to develop a rich, golden-brown crust.
- Finish Cooking: Reduce the heat to medium and continue cooking the steaks until they reach your preferred doneness. For medium-rare, use a meat thermometer to check that the internal temperature reaches approximately 135°F.
- Rest the Steaks: Transfer the steaks to a cutting board and loosely tent with aluminum foil. Allow them to rest for 5 to 10 minutes so the juices can redistribute for optimal flavor and tenderness.
- Make Herb Butter: While the steaks rest, melt the butter in a small saucepan over low heat. Add the minced garlic, parsley, thyme, and rosemary if using. Cook gently for 1-2 minutes until the garlic is fragrant and the herbs have wilted.
- Serve: Slice the rested steaks against the grain into desired portions. Spoon the warm herb butter over the slices just before serving to add a rich, aromatic finish.
Notes
- Bringing steaks to room temperature before cooking ensures even cooking and better searing.
- Using a cast iron skillet helps achieve the best crust due to its high heat retention.
- Don’t move the steak while searing to allow a beautiful crust to form.
- Use a meat thermometer for precision to avoid overcooking.
- Resting the steak is crucial to redistribute juices for tenderness.
- Fresh herbs in the butter can be substituted or omitted based on availability and preference.
- Prep Time: 10 minutes (plus 30 minutes resting time before cooking)
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
