By Lily | 26 August 2022 | 0 Comments
Garlic Butter Steak
Garlic Butter Steak
Ingredients for Garlic Butter Steak.
It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.
How to Pan Sear Steaks:
Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
Remove steak and rest 10 minutes before slicing against the grain.
Pro Tip: We prefer using a large cast-iron pan for best heat conduction, but a large heavy stainless steel pan will also work.
Steak Doneness Temperature Chart:
A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.
Medium Rare (soft, dark pink inside): 145 degrees F
Medium (soft, some pink inside): 160 degrees F
Well Done (very firm, no pink inside): 170 degrees F
Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak (without touching the bone or fat portions).
What to Serve with Steaks:
Steak is so versatile but our favorite sides for making the perfect steak dinner are:
Roasted Asparagus or Roasted Brussels Sprouts
Creamy Mashed Potatoes
Oven-roasted Baby Red Potatoes.
Another classic steak pairing is Corn on the Cob.
Chimichurri Sauce is a quick way to add tons of flavor
Pro Tips for the Best Steak:
Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
Loosely cover and rest steaks on a cutting board 10 minutes before slicing so they don’t dry out.
Don’t slice too thin, or the steak cools too quickly.
Slice steak against the grain and at an angle for a steakhouse presentation
Ingredients for Garlic Butter Steak.
It really doesn’t get any easier than this and you don’t need much to make a lip-smacking good steak. We used 2 New York Strip Steaks (pictured below), each weighing 1 pound and 1 1/4″ thick. Keep in mind a thicker steak will take longer to cook through and a thinner steak will cook faster.
How to Pan Sear Steaks:
Pat dry – use paper towels to pat the steaks dry to get a perfect sear and reduce oil splatter.
Season generously – just before cooking steaks, sprinkle both sides liberally with salt and pepper.
Preheat the pan on medium and brush with oil. Using just 1/2 Tbsp oil reduces splatter.
Sear steaks – add steaks and sear each side 3-4 minutes until a brown crust has formed then use tongs to turn steaks on their sides and sear edges (1 min per edge).
Add butter and aromatics – melt in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
Remove steak and rest 10 minutes before slicing against the grain.
Pro Tip: We prefer using a large cast-iron pan for best heat conduction, but a large heavy stainless steel pan will also work.
Steak Doneness Temperature Chart:
A steaks internal temperature continues to rise as it rests, so remove steaks from the pan about 5-10 degrees before reaching your desired doneness. Use this chart to determine steak doneness when testing with an instant-read thermometer. For example, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more beef safety tips here. Use the following steak temperature chart. These numbers reflect the final temperature after resting 10 minutes.
Medium Rare (soft, dark pink inside): 145 degrees F
Medium (soft, some pink inside): 160 degrees F
Well Done (very firm, no pink inside): 170 degrees F
Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, so it penetrates the thickest part of the center of the steak (without touching the bone or fat portions).
What to Serve with Steaks:
Steak is so versatile but our favorite sides for making the perfect steak dinner are:
Roasted Asparagus or Roasted Brussels Sprouts
Creamy Mashed Potatoes
Oven-roasted Baby Red Potatoes.
Another classic steak pairing is Corn on the Cob.
Chimichurri Sauce is a quick way to add tons of flavor
Pro Tips for the Best Steak:
Preheat pan 5 minutes before adding steak for a great sear with good color and flavor.
Press steak down just as it hits the pan to ensure steak makes contact with the surface of the pan.
Loosely cover and rest steaks on a cutting board 10 minutes before slicing so they don’t dry out.
Don’t slice too thin, or the steak cools too quickly.
Slice steak against the grain and at an angle for a steakhouse presentation
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