Imagine cutting into a perfectly seared strip steak, its golden-brown crust glistening with a luxurious rosemary garlic butter that melts seductively across the surface. This isn't just another steak recipe—this is a culinary journey that transforms an ordinary dinner into an extraordinary dining experience. Whether you're a seasoned home chef or a weekend cooking enthusiast, these strip steaks will elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 strip steaks
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped
- Salt to taste
- Pepper to taste
Instructions
- Remove strip steaks from refrigerator 30-45 minutes before cooking to allow them to reach room temperature, which ensures even cooking.
- Pat steaks dry thoroughly with paper towels to remove excess moisture, which helps achieve a perfect sear.
- Season both sides of the steaks generously with salt and freshly ground black pepper, pressing the seasoning gently into the meat.
- Heat a heavy cast-iron skillet or grill pan over high heat until it's smoking hot, about 4-5 minutes.
- Place steaks in the hot skillet and cook without moving for 3-4 minutes to develop a rich, golden-brown crust.
- Flip steaks and cook the other side for an additional 3-4 minutes for medium-rare, or adjust cooking time based on desired doneness.
- While steaks are cooking, prepare rosemary garlic butter by mixing softened butter with minced garlic and chopped fresh rosemary in a small bowl.
- Once steaks reach desired internal temperature, remove from heat and immediately top with a dollop of rosemary garlic butter.
- Let steaks rest on a cutting board for 5-7 minutes to allow juices to redistribute, ensuring a moist and tender result.
- Slice against the grain and serve immediately, garnishing with additional fresh rosemary if desired.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking. This ensures even heat distribution and prevents a cold center.
- Moisture Matters: Pat your steaks completely dry before seasoning. Excess moisture prevents that perfect, crispy sear we all love.
- High Heat is Your Friend: Use a cast-iron skillet or heavy grill pan and get it smoking hot before adding steaks. This creates that restaurant-quality crust.
- Don't Overcrowd: Cook steaks individually or with plenty of space between them to ensure proper searing.
- Rest Your Meat: Letting steaks rest after cooking is crucial. This allows juices to redistribute, resulting in a more tender and flavorful steak.
- Butter Technique: Mix your rosemary and garlic into softened butter before cooking for maximum flavor infusion.
- Doneness Check: Use a meat thermometer for precise cooking. For medium-rare, aim for an internal temperature of 130-135°F.
Nutrition Facts
Calories: 490kcal
Carbohydrates: 1g
Protein: 38g
Fat: 36g
Saturated Fat: 15g
Cholesterol: 115mg
