- Calories 197
- Fat 10.2g
- Satfat 4.4g
- Monofat 2.2g
- Polyfat 0.7g
- Protein 26.3g
- Carbohydrate 0.3g
- Fiber 0.0g
- Cholesterol 73mg
- Iron 2.1mg
- Sodium 410mg
- Calcium 13mg
Pan-Seared Strip Steak
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.
How to Make It
Let steaks stand 30 minutes at room temperature.
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.
Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
Also appeared in: Cooking Light, April, 2011