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Pan-Seared Strip Steak

Charles Masters

Total time 51 mins
Yield

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

This fantastic stip steak is the perfect dinner for date night or any special occasion that desserves 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.

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

Nutrition 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

How to Make It

  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.