Description
Enjoy a perfectly pan-seared New York strip steak with a golden crust and juicy interior, finished with a fragrant herb-garlic butter. This quick and easy stovetop method ensures restaurant-quality results at home, making it ideal for weeknight dinners or special occasions.
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
- 1 1/2 tablespoon fresh parsley, finely chopped
- 1 1/2 tablespoon fresh thyme leaves, finely chopped
- 1 1/2 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 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 begins to shimmer but does not smoke.
- Sear Steaks: Using tongs, carefully place the seasoned steaks into the hot skillet. Sear without moving them for about 3-4 minutes per side, allowing a golden-brown crust to form.
- Finish Cooking: Reduce the heat to medium. Continue cooking the steaks to your preferred doneness, using a meat thermometer to monitor the internal temperature. For medium-rare, cook until the internal temperature reaches approximately 135°F.
- Rest the Steaks: Transfer the cooked steaks to a cutting board and tent loosely with aluminum foil. Let them rest for 5 to 10 minutes to allow the juices to redistribute for maximum flavor and tenderness.
- Make Herb Butter: While the steaks are resting, melt butter in a small saucepan over low heat. Add minced garlic, chopped parsley, thyme, and rosemary (if using). Cook for 1-2 minutes until the garlic is fragrant and the herbs are wilted.
- Serve: Slice the rested steaks against the grain into desired portions. Spoon the warm herb butter over the steaks just before serving for a rich, aromatic finish.
Notes
- Internal temperatures for doneness: 135°F (medium rare), 145°F (medium), 150°F (medium well), 160°F (well done).
- Resting the steak after cooking is crucial for juicy, tender results.
- Use oils with high smoke points (like avocado, canola, grapeseed, or safflower) for searing.
- Unsalted butter is preferred, but you can use salted butter if desired.
Nutrition
- Serving Size: 1 steak with herb butter
- Calories: 520
- Sugar: 0g
- Sodium: 580mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 45g
- Cholesterol: 140mg
