Pan-Seared Steak with Garlic Butter

I based this recipe off of

Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Yield 2 servings

Here’s What You Need:

  • 8 ounce New York Strip steak
  • 1/2 teaspoon sea salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 tablespoons unsalted butter at room temperature
  • 1/4 teaspoon freshly minced garlic (or to taste)
  • 1/8 teaspoon fresh thyme leaves (or to taste)
  • pinch of salt, to taste


  • Early in the day or the night before, season the steak with 1/4 teaspoon sea salt and 1/8 teaspoon pepper on both sides and refrigerate. About and hour before ready to cook, remove the steak from the fridge and set it out to let it come to room temperature for more even cooking throughout.
  • For the garlic butter, combine 2 tablespoons unsalted butter with 1/4 teaspoon freshly minced garlic, 1/8 teaspoon fresh thyme leaves, and a pinch of salt. Mix well. Give it a taste and adjust the seasonings as needed to suit your tastes.
  • Heat a heavy cast-iron skillet over mid-high heat. Let it heat up for a couple minutes. Add the steak to the dry, hot skillet. Let it sear for 3 minutes. Using tongs, pick up the steak and turn it over in the skillet. Allow it to sear another 2-3 minutes.
  • Using tongs, stand the steak up and sear the sides too. For a steak that is about 1″ thick, this cooking time will result in a nice mid-rare temperature.
  • Keep in mind the cooking time will vary depending on how thick your steak is, the cut of meat, and the cooking temperature. Make adjustments as needed.
  • Use a thermometer, the middle of the steak should be  120-125°F.
  • Remove the steak from the heat and allow it to rest for 10 minutes. Slice against the grain, top with garlic butter, and enjoy!

Chefs Notes:
Not sure how you could go wrong with steak, but this garlic butter mix really made it for me.


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