Rating: 4.5 stars
29 Ratings
  • 1 star values: 2
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 26

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. Don't know how to cook steak on the stove? No worries! Not only is this one of our best steak recipes, it's incredibly easy. 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.

Robin Bashinsky
Recipe by Cooking Light November 2017

Gallery

Read the full recipe after the video.

Recipe Summary

total:
51 mins
Yield:
6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Let steaks stand 30 minutes at room temperature.

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  • 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.

Nutrition Facts

197 calories; fat 10.2g; saturated fat 4.4g; mono fat 2.2g; poly fat 0.7g; protein 26.3g; carbohydrates 0.3g; fiber 0g; cholesterol 73mg; iron 2.1mg; sodium 410mg; calcium 13mg.
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