Description
An easy-to-make pan-seared strip steak recipe with a rich flavor, enhanced by thyme and butter
Ingredients
- 1 boneless strip steak (1.5 to 2 inches/3.8 to 5.1 cm thick)
- kosher salt
- black pepper
- garlic powder
- ½ stick butter (unsalted) (About 56.7 grams)
- 1 tablespoon High-smoke point oil (I recommend refined avocado oil)
- 2 garlic cloves
- thyme or rosemary (fresh)
Instructions
- Prepare the Strip Steak: Remove the strip steak from the fridge and pat dry. Then, depending on the desired results, choose your method of salting:
Option 1: Salt the strip steak generously on both sides, then let it sit at room temperature for 45-60 minutes before cooking.
Option 2: For best results, salt the strip steak generously on both sides and leave it on a rack in the fridge overnight. The next day, let the strip steak rest at room temperature for 30 minutes before cooking.
- Preheat the Cast-Iron Skillet: Heat a cast-iron skillet over medium-high heat until it reaches more than 400°F (204°C), which usually takes 2-3 minutes. Then add refined avocado oil and wait another 1 minute.
- Sear the Strip Steak: Season the strip steak with pepper and garlic powder, place the seasoned steak in the hot skillet, and cook it, flipping it every 30 seconds. Cook until the strip steak reaches an internal temperature of 90°F (32°C). Once it hits 90°F (32°C), move on to the next step.
- Baste with Butter: Add garlic, herbs, and butter to the pan and turn the heat to medium-low. Melt the butter and baste the strip steak for 30 seconds on each side until it’s 20-25°F (11-14°C) below your desired temperature, then remove from the pan. Optionally, dip the strip steak directly in the butter, flipping every 30 seconds. Both methods yield similar results.
- Rest the Strip Steak: Let the pan-seared strip steak rest for 5-7 minutes. If the strip steak is less than 1.5 inches (3.8 cm) thick, rest for 5 minutes, and 6-7 minutes if it’s 1.5 to 2 inches (3.8 to 5.1 cm) thick. This allows the strip steak to reach perfect doneness.
- Serve: Slice high-grade, marbled strip steak any way you prefer. For leaner cut, slice against the grain.