Description
Juicy strip steaks are pan-seared in a hot cast iron skillet and basted with butter, garlic, and fresh rosemary for a rich, flavorful crust and tender interior.
Ingredients
- 2 (12 ounces) strip steaks
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 3 tablespoons butter
- 6 cloves garlic
- 2 sprigs fresh rosemary
Instructions
- Let the steaks come to room temperature and pat them dry with paper towels.
- Season each steak evenly with kosher salt and let them sit for about 10 minutes.
- While the steaks rest, heat a cast iron pan over medium-high heat.
- Drizzle olive oil into the hot pan and add the steaks. Cook for 3–4 minutes on one side, then flip. After flipping, add the butter, garlic, and place a sprig of rosemary on each steak. Continue cooking for another 3–4 minutes, basting the steaks with the melted butter using a spoon.
- Remove the steaks from the pan when the internal temperature reaches about 125°F. Let them rest for 5–10 minutes so the temperature rises slightly and the juices redistribute.
- Serve the steaks with some of the butter sauce from the pan.
Notes
- Allowing the steak to reach room temperature helps it cook more evenly.
- A cast iron skillet provides the best sear and crust.
- Use a meat thermometer for accurate doneness.
- Resting the steak after cooking keeps it juicy.
- Serve with roasted vegetables, potatoes, or a simple salad.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Main Course
- Method: Pan Sear
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 720 kcal
- Sugar: 0 g
- Sodium: 900 mg
- Fat: 52 g
- Saturated Fat: 22 g
- Unsaturated Fat: 26 g
- Trans Fat: 1 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 60 g
- Cholesterol: 190 mg
