Skip the expensive steakhouse prices and make restaurant quality Pan Seared Steak at home! It's golden brown, juicy and butter basted with garlic and rosemary. It comes together in 10 minutes and is perfect for dinner for a date night in!
2lbs.New York strip or rib-eye steaksabout 1" thick
2tablespoonsavocado oilsub with your favorite high heat oil
2tablespoonsunsalted butter
2clovesgarlicsmashed and peeled
1sprigfresh rosemary
sea salt and freshly ground black pepperto taste
Instructions
Pat the steaks dry with a paper towel and season generously on both sides with sea salt and freshly ground black pepper. Allow the steaks come to room temperature for a minimum of 30 minutes before you're ready to cook them.
2 lbs. New York strip or rib-eye steaks, sea salt and freshly ground black pepper
Heat a large cast iron pan over medium high heat. Once the pan is hot, add the oil and swirl to coat the bottom of the pan. Add the steaks and cook on the first side until a golden brown crust has formed, about 3-4 minutes. When the steaks release easily from the pan, flip and cook another 3-4 minutes more or until the steak reaches the desired doneness. Insert a thermometer into the thickest part of the steak to determine doneness (125 degrees for medium rare; 135 degrees for medium rare; 145 degrees for medium; 150 degrees for medium well; and 160 degrees and above for well done).
2 tablespoons avocado oil
During the last minute of cooking time, reduce the heat to medium and add the butter, garlic and herbs to the pan. When the butter has melted, tilt the pan and allow the butter, garlic and herbs to pool on one side. Fill a spoon with the butter and baste the steaks until they reach the desired doneness.
Remove the steaks from heat and rest the steaks for about 5 minutes to allow the juices to redistribute. Serve whole or slice against the grain and enjoy!
Notes
Pro tip: I use a 12" cast iron skillet, which is large enough for (2) steaks. If you don't have a cast iron skillet, you can use any non-reactive pan like stainless steel. Non-stick pans are not recommended.
Allow the steaks to come to room temperature for a minimum of 30 minutes prior to cooking which will help them cook more evenly.
Cooking time is an estimate. The cooking time will vary based on the thickness of your steak and the level of doneness that you prefer.
Steak temperature tips: Rare 125 degrees; Medium rare 135 degrees; Medium 145 degrees; Medium well 150 degrees; Well done 160 degrees.
If you prefer not to cook your steak in butter, simply pan sear the steaks in high heat oil, herbs and garlic without basting.