Garlic Butter Steak
User Reviews
4.8
30 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
10 mins
-
Total Time
15 mins
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Servings
4
-
Calories
540 kcal
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Course
Main Course
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Cuisine
American
Garlic Butter Steak
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You've never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak.
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Ingredients
- 2 strip steak 1” thick, 1 pound each, NY style
- ½ cup butter 4 ounces, unsalted
- 8 garlic crushed, cloves
- 1 shallot chopped
- 4 thyme sprigs, fresh
- 4 rosemary sprigs, fresh
- 4 teaspoons sea salt divided, flakes
- 2 teaspoons black pepper coarse
Instructions
- Place steaks into a small baking dish, just large enough to fit the steaks. Sprinkle 1 teaspoon sea salt flakes over each steak. Set aside. 2 NY Strip Steaks, 4 teaspoons sea salt flakes
- Add butter to a pan over medium heat. Once melted, add garlic, shallot, thyme, rosemary, 2 teaspoons salt, and pepper. Cook for 4 minutes. ½ cup unsalted butter, 8 garlic cloves, 1 shallot, 4 sprigs fresh thyme, 4 sprigs fresh rosemary, 2 teaspoons coarse black pepper
- Pour butter over the steaks and rest for one hour so the butter starts to solidify.
- Heat a cast iron skillet or other large skillet over high heat. Searing over high heat will give the steaks a nice crust.
- Remove the steaks from the butter. There should be clumps of butter covering all sides of the steaks when this is done.
- Add to the hot pan and sear 2 minutes. Flip the steaks over and sear for 1 minute then move to the top half of the pan and tilt the pan so the butter pools on the opposite side of the steaks.
- Use a spoon to continuously baste the steaks with the butter for 2-3 minutes. See the doneness chart in the notes below. Remove from the pan 5º before they hit your target temperature. The temperature will continue to rise as they rest.
- Place steaks on a plate. Add a fresh sprig of rosemary and thyme on top and pour remaining melted butter from the pan over the steaks.
- Let rest for 10 minutes. Then slice and serve.
Notes
- Use an internal probe meat thermometer to test the cooked steaks.
- Medium-Rare Warm, red center; slightly firmer 130°F–135°F
- Medium Warm, pink center; firm yet still juicy 135°F–145°F
- Medium-Well Slightly pink center; firm with minimal juices 145°F–155°F
Nutrition Information
Show Details
Calories
540kcal
(27%)
Protein
50g
(100%)
Fat
36g
(55%)
Saturated Fat
19g
(95%)
Cholesterol
206mg
(69%)
Sodium
473mg
(20%)
Potassium
813mg
(17%)
Vitamin A
880IU
(18%)
Vitamin C
2.9mg
(3%)
Calcium
59mg
(6%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Calories | 540kcal | 27% |
| Protein | 50g | 100% |
| Fat | 36g | 55% |
| Saturated Fat | 19g | 95% |
| Cholesterol | 206mg | 69% |
| Sodium | 473mg | 20% |
| Potassium | 813mg | 17% |
| Vitamin A | 880IU | 18% |
| Vitamin C | 2.9mg | 3% |
| Calcium | 59mg | 6% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
30 reviews
Excellent
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