About
Nothing shows your love more than making a good meal. Let Pan-Seared Steaks be the chef-kissed dish for your next cozy gathering. Two juicy, thick steaks are lovingly seared and simmered in a rosemary-garlic-butter sauce. Served sliced and drizzled with more of that amazing butter sauce, this dish is pure perfection. Two is great company with these perfectly cooked Pan-Seared Steaks. Who needs a crowd (bigger than four, anyway)?
Ingredients
- For the steaks:
- 2 (1-pound) New York strip steaks, pounded 1 1/4-inch-thick and patted dry, can substitute rib-eye or top sirloin steak
- 1 1/2 teaspoons sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 tablespoon vegetable or extra-light olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, quartered
- 1 sprig fresh rosemary
- Optional, for serving:
- mashed potatoes, to taste, cooked and warm
- butter, to taste, softened and sliced
- fresh rosemary sprigs, to taste
Directions
Step 1 -Evenly season both sides of the steaks with the salt and the black pepper.
Step 2 -Place a cast-iron skillet over medium-heat and let it sit until it is hot.
Step 3 -In the hot skillet, add the vegetable oil and swirl to coat. Heat until it is very hot but not burning.
Step 4 -Add the seasoned steaks to the hot oil and sear until a brown crust forms on the bottom, about 4 minutes.
Step 5 -Flip the steaks and cook, about 3-4 minutes.
Step 6 -Turn the steaks on their sides to render the white fat and sear the edges, about 1 minute per side.
Step 7 -Reduce the heat to medium.
Step 8 -Immediately add 2 tablespoons of the butter, the garlic, and 1 sprig the rosemary to the skillet and cook, while tilting the pan and continuously spooning the butter sauce over the steaks, until they reach an internal temperature of about 125-130 degrees F for medium-rare doneness, or 5-10 degrees less than the desired doneness, about 1-2 minutes.
Step 9 -Transfer the cooked steaks to a cutting board and loosely cover them with aluminum foil. Reserve the butter sauce in the skillet.
Step 10 -Let the steaks rest until they reach an internal temperature of 135 degrees F for medium-rare doneness, about 10 minutes.
Step 11 -Cut the steaks into 1/2-inch-thick slices.
Step 12 -Plate the steak slices over the mashed potatoes and drizzle with the butter sauce from the skillet.
Step 13 -Serve the steak slices topped with the extra butter slices and the extra rosemary sprigs.
