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Pan Seared Steak

Pan Seared Steak

Tuba
Few dishes deliver the satisfaction of a perfectly pan-seared steak, with its golden crust and tender, juicy center. In just 34 minutes, you can create a restaurant-quality meal at home, complete with rich, savory flavors and a melt-in-your-mouth texture.
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Prep Time 20 minutes
Cook Time 9 minutes
Rest Time 5 minutes
Total Time 34 minutes
Course Main Course
Cuisine American
Servings 2
Calories 617 kcal

Ingredients
  

  • 2 New York Strip Steaks, bone in, (10 oz each)
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 2 Tablespoons vegetable oil, (we like avocado oil)
  • 2 Tablespoons salted butter, cut into 2 slices
  • 1 sprig fresh rosemary
  • 2 sprigs fresh thyme
  • 3 cloves garlic

Instructions
 

  • Pat the steak dry and season both sides with salt and pepper. Let it sit at room temperature for 15-20 minutes
  • Heat the oil in a large, heavy-bottomed skillet over medium-high heat.
  • Sear. Add the steak to the pan and cook for 3-4 minutes. Flip the steak and let it cook for 2 more minutes
  • Add the butter, rosemary, thyme, and garlic to the pan. Be sure to spread them evenly throughout the pan. As the butter melts, tilt the pan and spoon it over the steaks (this is called basting). Cook for an additional 2-3 minutes, basting every 20 seconds or so.
  • Remove the steaks from the pan and place them on a cutting board. Let them rest for 5 minutes.
  • Slice the steak against the grain and serve warm.

Nutrition

Calories: 617kcalCarbohydrates: 2gProtein: 47gFat: 45gSaturated Fat: 21gCholesterol: 211mgSodium: 2534mgPotassium: 749mgFiber: 0.5gSugar: 0.1gVitamin A: 405IUVitamin C: 3mgCalcium: 74mgIron: 4mg
Keyword beef, cooking, pan seared, searing, steak
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