Pan Seared Strip Steaks
My recipe walks you through getting the perfect sear on your steak, every time.
Entree, Main Course
New York strip steaks
fresh ground pepper
Remove steaks from refrigerator and allow them to come up to room temperature.
Using a fork, mix together all ingredients for butter and place on parchment paper. Roll into a log and place in fridge until steaks are ready.
Season the steaks by lightly coating them with olive oil and liberally salting both sides as they sit on the countertop.
As steaks are coming up to temp, preheat your cast iron pan till it's around 500 degrees. I usually recommend heating the pan for at least 5 minutes over high heat.
Once the pan is preheated, place steaks in pan. Leave about a two-inch space between the steaks and cook 3 minutes on each side, flipping often.
After first flip, add 3 tablespoons butter, garlic cloves and rosemary.
As butter melts, spoon it over top of the searing steak. This adds a depth of flavor and allows for cooking the steak on both sides at once.
Check internal temperature of steaks after 6 minutes using a reliable quick read thermometer. For a perfect medium rare, remove the steaks from the heat at an internal temperature of 125°F-127°F.
Top with Gorgonzola butter and allow steaks to rest for 5 minutes before slicing
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