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Pan-Seared Strip Steak

A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. WARNING: This recipe is smoky! Keep exhaust fan on!

Pan-Seared Strip Steak


By Robin Bashinsky, Cooking Light

This fantastic strip steak is the perfect dinner for date night or any special occasion that deserves something extra delicious on the table. A little butter adds richness and keeps the leaner-than-usual beef moist without adding much in the way of total fat. However, a word of caution: this recipe is smoky! Keep your exhaust fan on high or cook in a skillet on a hot outdoor grill.


Total Time

  • 51 Mins

Yield

  • 6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)

Ingredients

  • 2 (12-ounce) lean, grass-fed New York strip steaks
  • 1 teaspoon kosher salt
  • 3/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 thyme sprigs
  • 2 garlic cloves, crushed 



How to Make It

Step 1

Let steaks stand 30 minutes at room temperature.

Step 2

Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.

Step 3

Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

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Food Magazine: Pan-Seared Strip Steak
Pan-Seared Strip Steak
A little butter adds richness and keeps leaner-than-usual beef moist without adding much total fat. WARNING: This recipe is smoky! Keep exhaust fan on!
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Food Magazine
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