Perfect Pan-Seared Steak
- 12-ounce New York strip steak
- Salt and freshly ground black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 garlic cloves, crushed
- 2 sprigs fresh thyme or rosemary
- Prep the steak—Remove steak from refrigerator and rest at room temperature for 20 to 30 minutes. Pat steak dry with a paper towel and season on both sides with salt and freshly ground black pepper.
- Sear the steak—Heat oil in a large skillet over high heat until very hot, but not smoking. Add steak to skillet and sear for 3 minutes without disturbing. Flip steak and sear for another 3 minutes or until evenly browned.
- Baste the steak—Reduce heat to low and add butter, garlic, and herb sprigs to skillet. Tilt pan toward you to create a pool of butter. Baste steak continuously and cook to desired doneness.
- Finish and serve—Transfer steak to cutting board. Reserve butter and juices from skillet, and discard herb sprigs. Loosely tent steak with aluminum foil and let it rest for 10 minutes. Cut steak in half and place on individual plates. Drizzle with butter sauce. Enjoy!
When cooking steak in a screaming hot pan, it’s bound to get smoky. If you don’t have an exhaust fan, try cooking steak at a lower temperature.
Rare—125°F, Medium Rare—135°F, Medium—145°F, Medium Well—150°F, Well Done—160°F
Remove steak from heat at 5 degrees lower than desired doneness because it will continue cooking while resting.