Pan Seared Strip Steaks
My recipe walks you through getting the perfect sear on your steak, every time.
Servings: 4
Ingredients
- 2 New York strip steaks
- 3 tbsp butter
- 2 sprigs rosemary
- 3 cloves garlic
Butter:
- 1 stick butter
- 1/4 cup chives finely chopped
- 1/2 cup Gorgonzola cheese crumbled
- 2 tsp fresh ground pepper
Instructions
- 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