New York Strip Steak
This mouthwatering, restaurant-quality New York strip steak is seared to perfection and basted with garlic-rosemary butter.
Servings : 2 servings
Ingredients
- 2 New York strip steaks, 8 ounces each, 1½ inches thick
- 2 teaspoons sea salt, divided
- 1 teaspoon fresh ground black pepper, divided
- 2 tablespoons avocado oil, or vegetable oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary
Instructions
- Season the steaks with equal amounts of salt and pepper; let the steaks sit at room temperature for 10 to 15 minutes.
- Heat the avocado oil in a heavy-bottomed skillet set over high heat.
- Add the steak to the hot skillet and cook for 6 minutes. Flip the steak.
- Add the butter, smashed garlic, and rosemary sprigs to the pan.
- Once the butter has melted, tilt the skillet, gathering the butter to one side, and spoon the butter over the steak repeatedly for 30 seconds.
- Continue to cook the steak for an additional 4 to 5 minutes, tilting the pan every minute and spooning butter over the meat.
- Remove the steak from the pan and let it rest for 5 to 8 minutes before slicing.
Notes
- Steak: I used New York strip steak for this recipe, but you can also use a T-bone steak or a Porterhouse.
- When cooking steak, it is important that each steak has plenty of room to breathe in the pan. If the pieces are too close to one another, they will not sear properly and will begin to steam.
- Also, the meat will not brown properly if the pan is not hot enough when you add the steak. If the steak does not sizzle just as it hits the pan, remove it and wait until it is hot.
- Remember to baste. The process of basting will help achieve a golden brown crust on the meat, and it will also help distribute the garlicky butter flavors all over the steak.
- Always use a Meat Thermometer to check for doneness.
- Let the steak rest for at least 5 minutes before cutting and serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful steak.
- Storing and Reheating Leftovers: If you find yourself with leftover steak, allow it to cool to room temperature before sealing it in an airtight container. Store the steak in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- To reheat, allow the meat to thaw in the refrigerator (if frozen) before placing it on a wire rack set inside a baking tray. Heat the steak in the oven at 250˚F for 20 to 30 minutes or until heated through. Before serving, heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat; sear the steak for 1 minute on either side and serve.
Nutrition
Serving: 1 steak | Calories: 703 kcal | Carbohydrates: 2 g | Protein: 46 g | Fat: 57 g | Saturated Fat: 23 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 28 g | Trans Fat: 0.5 g | Cholesterol: 168 mg | Sodium: 2534 mg | Potassium: 642 mg | Fiber: 0.5 g | Sugar: 0.04 g | Vitamin A: 419 IU | Vitamin C: 1 mg | Calcium: 34 mg | Iron: 4 mg | Net Carbs: 2 g
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.