Description
A flavorful pan-seared steak infused with garlic and rosemary for a luxurious dining experience.
Ingredients
Scale
- 2 Thick-cut Beef Steaks (Ribeye, New York Strip, or Filet Mignon – about 1.5 inches thick)
- 2 tbsp High-Heat Oil (Avocado, Canola, or Grapeseed)
- 3 tbsp Unsalted Butter
- 4 cloves Garlic, smashed (peeled)
- 2 sprigs Fresh Rosemary
- Coarse Kosher Salt
- Freshly Cracked Black Pepper
Instructions
- Take the steaks out of the fridge about 30-45 minutes before cooking. Pat them dry with paper towels and season generously with salt and pepper.
- Heat a cast-iron skillet over high heat until it’s smoking hot, then add the high-heat oil.
- Carefully place the steaks in the pan, searing for 3-4 minutes undisturbed to develop a crust.
- Flip the steaks and sear the other side for about 3 minutes.
- Lower the heat to medium and add the unsalted butter, smashed garlic, and rosemary to the pan.
- Tilt the pan and baste the steaks with the herb-butter mixture for the last 1-2 minutes of cooking.
- Remove the steaks from the pan and let them rest for 5-10 minutes on a cutting board before slicing.
Notes
For optimal flavor, consider prepping the steaks a night before. Experiment with different herbs to customize the flavor.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 0g
- Sodium: 500mg
- Fat: 45g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 52g
- Cholesterol: 130mg