New York Steak

User Reviews

4.8

27 reviews
Excellent
  • Prep Time

    5 mins

  • Cook Time

    5 mins

  • Total Time

    20 mins

  • Servings

    2 Steaks

  • Calories

    1055 kcal

  • Cuisine

    American

New York Steak

Skillet seared New York Steak is one of the best steaks you'll ever have!  It's tender, juicy and full of flavor!

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Ingredients

Servings
  • 2 New York Steak Strips
  • salt and pepper
  • 2 Tablespoons olive oil
  • 1/2 cup butter
  • 8 garlic cloves smashed
  • Fresh rosemary and thyme sprigs
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Instructions

  1. Let the steaks rest for 30 minutes to come to room temperature. Salt and pepper to taste.
  2. In a medium sized skillet over medium high heat at the olive oil. Once it starts to smoke add the steaks to the skillet. Sear on all of the sides until they have a golden brown crust. Add the butter and let melt in the skillet. Add in the garlic and fresh sprigs.
  3. Reduce the heat to medium and let them cook until they reach the desired internal temperature. Spoon the butter over the steaks while they are cooking.

Notes

  • You can also finish the steaks off in the oven. Once you sear each side put the steaks in the oven at 425 degrees and cook until they reach the desired internal temperature.

Nutrition Information

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Calories 1055kcal (53%) Carbohydrates 4g (1%) Protein 48g (96%) Fat 94g (145%) Saturated Fat 45g (225%) Trans Fat 2g Cholesterol 303mg (101%) Sodium 525mg (22%) Potassium 769mg (22%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1419IU (28%) Vitamin C 4mg (4%) Calcium 87mg (9%) Iron 4mg (22%)

Nutrition Facts

Serving: 2Steaks

Amount Per Serving

Calories 1055 kcal

% Daily Value*

Calories 1055kcal 53%
Carbohydrates 4g 1%
Protein 48g 96%
Fat 94g 145%
Saturated Fat 45g 225%
Trans Fat 2g 100%
Cholesterol 303mg 101%
Sodium 525mg 22%
Potassium 769mg 16%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1419IU 28%
Vitamin C 4mg 4%
Calcium 87mg 9%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.

Genuine Reviews

User Reviews

Overall Rating

4.8

27 reviews
Excellent

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