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 high, or cook in a skillet on a hot outdoor grill.
Yield:
6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)
Recipe Time
Total:
51 Minutes
Nutritional Information
Calories
197
Fat
10.2 g
Satfat
4.4 g
Monofat
2.2 g
Polyfat
0.7 g
Protein
26.3 g
Carbohydrate
0.3 g
Fiber
0.0 g
Cholesterol
73 mg
Iron
2.1 mg
Sodium
410 mg
Calcium
13 mg
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
Preparation
1. Let steaks stand 30 minutes at room temperature.
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.
3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
Note:
April 2011
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