New York Strip Steak with Garlic Butter
A steakhouse classic, thick-cut New York strip seared in a cast iron pan and finished with foaming garlic and thyme butter.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat both 225g steaks completely dry with kitchen paper. Season generously on both sides with 0.75 tsp coarse sea salt and 0.5 tsp coarse black pepper each. Lightly crush 2 garlic cloves per steak keeping the skin on. Pick 3 thyme sprigs per steak.
Char
Heat a large cast iron skillet (or two medium skillets) over high heat for 2 minutes until smoking. Add 1 tbsp vegetable oil per steak. Immediately place both steaks in the pan(s), spacing them apart. Sear without moving for 3 minutes until a deep mahogany crust forms on the first side.
Sear
Flip both steaks and sear for 2–3 minutes for medium-rare, or 3–4 minutes for medium. The crust should be deep brown and the steaks firm to touch when done.
Finish
Reduce heat to medium. Divide 20g butter, 2 crushed garlic cloves, and 3 thyme sprigs between the steaks (or add all to the pan if cooking together). As the butter foams, tilt the pan and baste both steaks continuously for 90 seconds until golden and aromatic.
Rest and plate
Transfer both steaks to a warm board and rest for 4 minutes. Slice each steak against the grain, spoon resting juices and pan butter over the sliced steaks, and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.