INGREDIENTS
2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
1 1/2 tsp sea salt
1 tsp black pepper freshly ground
2 Tbsp unsalted butter
2 cloves garlic peeled and quartered
1 sprig of fresh rosemary
DIRECTIONS
Remove your steaks from the fridge and allow them to come to room temp before cooking (30 min for thin steaks about an hour for thick steaks)
Use a good heavy pan… preferably a Cast Iron skillet or ST grill
Oil your pan well AFTER it is heated! (med-high heat)
Season your steak liberally on both sides. McCormick, Weber, Steakhouse are all good brands and you can probably find them in your local grocery stores.
Once you place your steak in the pan DO NOT touch/turn them for at least 3-4 minutes until a nice sear is formed. When you flip the steaks over allow them to cook 3-4 minutes on the other side.
If your steaks are thick you should finish them in a hot oven preheated to 375° anywhere from 5 to 10 minutes for a med to med good steak.
admin1
Looks totally delicious
I wish there was some kind of way I can taste that delicious steak. I like my steak soft and juicy and done.
I love ❤️ a juicy med.rare any day!!
I’m trying this recipe for sure tonight
Me too.. I’m craving steak now! Only thing I might suggest adding would be a good whack with a meat m
I look forward to trying this recipe
I take a sharp knife and stab thru both sides with tenderizer sprinkled on both sidesand a little water to make the tenderizer soak in by the way the tenderizer is basically what’s in papaya leaves also in pineapple (bromelain) THEN season put a Pat of butter on each steak and SEAR each side as explained. We had this tonight (angus filet mignon) -out of this world good!…I used kinder’s brand seasoning, called “Holy Garlic”.