Pan-Seared Strip Steak Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 (12-ounce) lean, grass-fed New York strip steaks
1 teaspoon kosher salt
3/4 teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
2 thyme sprigs
2 garlic cloves crushed
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Directions: |
Directions:
Step 1-Let steaks stand 30 minutes at room temperature.
Step 2-Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
Step 3-Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:51 |
Personal
Notes: |
Personal
Notes: Steak and potatoes, creamed spinach, a stiff drink: the menu at your average steakhouse hasn’t changed for over 100 years. Americans flock to these palaces of meat, whether they’re upscale chains or a neighborhood spot whose décor hasn’t changed since the Reagan administration. Despite some falls in consumption in recent years due to price increases and health concerns, steak is still a very big deal in America.
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