Pan-Seared Strip Steak

Name: Pan-Seared Strip Steak
Prep time: 51 min
Cook time: 51 min
Total time: 51 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons black pepper; 2 Tbsps butter; 2 garlic cloves, crushed; 1 teaspoon kosher salt; 1 Tbsp olive oil; 680 grams lean, grass-fed New York strip steaks; 2 thyme sprigs

Pan-Seared Strip Steak might be just the main course you are searching for. Watching your figure? This gluten free and primal recipe has 292 calories, 23g of protein, and 22g of fat per serving. This recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up pepper, butter, thyme sprigs, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It will be a hit at your valentin day event.

Instructions

Let steaks stand 30 minutes at room temperature.

Ingredients you will need

Steak

Sprinkle salt and pepper evenly over steaks.

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Salt And Pepper

Steak

Heat a large cast-iron skillet over high heat.

Equipment you will use

Frying Pan

Add oil to pan; swirl to coat.

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Cooking Oil

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Frying Pan

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.

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Butter

Garlic

Steak

Thyme

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Kitchen Towels

Oven Mitt

Frying Pan

Remove steaks from pan; cover loosely with foil.

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Steak

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Aluminum Foil

Frying Pan

Let stand 10 minutes. Reserve butter mixture.

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Butter

Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

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Butter

Garlic

Grains

Steak

Thyme

Equipment

Ingredients

Servings:

1teaspoons

black pepper 2Tbsps

butter 2

garlic cloves, crushed 1teaspoon

kosher salt 1Tbsp

olive oil 680grams

lean, grass-fed New York strip steaks 2

thyme sprigs

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Merlot, Cabernet Sauvignon, and Pinot Noir are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Rabble Merlot with a 4.1 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.