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Charles Masters Photo by: Charles Masters

Pan-Seared Strip Steak

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.

Cooking Light APRIL 2011

  • Yield: 6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)
  • Total:51 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 10.2g
  • Saturated fat: 4.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.7g
  • Protein: 26.3g
  • Carbohydrate: 0.3g
  • Fiber: 0.0g
  • Cholesterol: 73mg
  • Iron: 2.1mg
  • Sodium: 410mg
  • Calcium: 13mg
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Pan-Seared Strip Steak recipe

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