Pan Seared Steak With Garlic Butter
I picked up some green and yellow beans and some broccoli. I also got some frozen locally sourced ground beef for Friday (we are doing a BBQ with my son and his family, my sister and my father.)
- 1 (8 ounce/226g) New York Strip, Rib-eye or Sirloin steak, about 1 1/4 inch thick
- 2 tsp vegetable oil
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 TBS butter
- 1 fat clove garlic, peeled and quartered
- 1 sprig fresh rosemary (optional)
Doneness temperatures: (Remember the temperature of the steak will continue to rise as it rests.)
- Medium Rare: 145*F/63*C
- Medium: 160*F/74*C
- Well Done: 170*F/76*C
If you also enjoy a nice steak every now and then, you might also enjoy the following:
GARLIC STEAK BITES & POTATOES - This is a an easy and delicious meal that cooks all in one pan. So simple and filled with flavor. Juicy steak and crispy golden potatoes, pan-seared and cooked to perfection with a luscious garlic, herb, and butter sauce. This is fabulously tasty!
SWISS STEAK - When I was growing up, we knew that if Swiss Steak was on the menu we were in for a real treat! Delicious fork tender steak with a fabulous tomato gravy. A pile of fluffy mashed potatoes on the side is a must! This is a wonderful way to take one of the cheaper tougher cuts of beef and turn it into a melt in the mouth steak dinner!
Pan Seared Steak with Garlic Butter
- 1 (8 ounce/226g) New York Strip, Rib-eye or Sirloin steak, about 1 1/4 inch thick
- 2 tsp vegetable oil
- 3/4 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 TBS butter
- 1 fat clove garlic, peeled and quartered
- 1 sprig fresh rosemary (optional)
- Pat the steak dry with some paper kitchen towelling. Season generously with 3/4 tsp of salt and 1/2 tsp black pepper.
- Heat a cast iron skillet over medium high heat. Add the vegetable oil and swirl it over the bottom of the pan to coat. Heat until you can just barely hold your hand over the heat of the skillet.
- Add the steak to the skillet. Sear on the first side for 4 minutes, until a nice golden brown crust has formed. Flip over and cook another 3 to 4 minutes.
- Grab a pair of tongs and hold the steak up on its sides to sear the fatty edge, no more than 1 minute per edge.
- Reduce the heat to medium and add the butter, garlic and rosemary, if using. Cook for about 30 seconds to flavor the butter. Tilt the pan and spoon the butter over the steak. Cook for about a minute longer, basting with the butter.
- Transfer the steak to a cutting board and leave to rest for 10 minutes before slicing into 1/2 inch thick strips. Divide between two heated plates, spooning some of the garlic butter over each portion.
Doneness temperatures: (Remember the temperature of the steak will continue to rise as it rests.)
Medium Rare: 145*F/63*C
Medium: 160*F/74*C
Well Done: 170*F/76*C
Did you make this recipe?
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