Skillet Strip Steaks with Garlic Butter
We don't buy steaks all that often - but every now and then the urge strikes, and I'd rather cook a good meal at home then go out for it! So we bought a package of nice looking strip steaks on sale (the only way to go!) and I thought I'd put my cast iron to work.
A good hot cast iron, some garlic, salt and pepper, and butter and you'll have a gorgeous perfectly cooked steak in no time. I have never thought a good steak needed much more than the basics - if you have some fresh thyme or rosemary those are great options to add in with the butter at the end as well.
We served these beauties up alongside some delicious baked tomatoes, cheesy hasselback potatoes, and a mushroom celery salad. It was a lovely meal, and a great way to wrap up the day.
Skillet Strip Steaks with Garlic Butter from MyRecipes
~ 1.5 lbs New York Strip Steaks
2 TBS olive oil
2 TBS butter
1 TBS minced garlic
salt and pepper, to taste
optional: fresh thyme or rosemary
- Allow steaks to rest on the counter for 30 minutes before cooking. Season generously on both sides with salt and pepper.
- Preheat cast iron skillet over medium-high heat with olive oil. Tilt pan to spread oil.
- When oil is nice and hot, place steaks in the pan and sear on one side for about 3 minutes. Flip, and sear on the other side for 3 minutes more - you should have a nice crust on both sides.
- Reduce the heat to low. Add the butter, garlic, and herbs if using to the pan. Rotate the pan around and use a spoon to spoon the garlic butter over the tops. Baste for about 2 minutes then remove from heat, tent with foil, and allow steaks to rest for about 8-10 minutes, depending on the thickness of your steaks, and your preferred "doneness".
- Use a meat thermometer to verify temperature if you have one. We like ours around 130-140 degrees for medium-rare.