Description
Juicy, buttery, and seared to golden perfection, this Pan Seared Steak is a quick yet elegant dish perfect for Christmas dinner or any special meal.
Ingredients
2 lbs New York Strip Steaks (or Ribeye, Top Sirloin), 1 inch thick (2 steaks)
1/2 Tbsp high heat oil (vegetable, canola, or light olive oil)
1 1/2 tsp sea salt
1 tsp freshly ground black pepper
2 Tbsp unsalted butter
2 garlic cloves, peeled and quartered
1 sprig fresh rosemary
Instructions
1. Pat steaks dry with paper towels and season both sides with salt and pepper.
2. Preheat a cast-iron or heavy skillet over medium heat until hot, then add oil and swirl to coat.
3. When the oil is shimmering, place steaks in the pan and sear for 4 minutes on the first side.
4. Flip and cook another 3–4 minutes until browned.
5. Use tongs to hold steaks on their edges and sear each side for about 1 minute.
6. Reduce heat to medium, add butter, garlic, and rosemary.
7. Spoon melted butter over the steaks repeatedly for about 1 minute.
8. Remove steaks 5–10°F below desired doneness and rest, loosely covered, for 10 minutes.
9. Slice against the grain into 1/2-inch strips and drizzle with leftover butter before serving.
Notes
Remove steaks at 125°F for medium-rare (final 130°F), 135°F for medium (final 140°F), 145°F for medium-well (final 150°F), and 155°F for well done (final 160°F).
Use an instant-read thermometer for accuracy.
Let the steaks rest before slicing to keep them juicy.
Do not press down on the steaks while searing.
Slice against the grain for best texture.
Leftovers keep for 3–4 days refrigerated or up to 3 months frozen.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Christmas Dinner Ideas
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1/2 steak
- Calories: 542
- Sugar: 1g
- Sodium: 1.5g
- Fat: 40g
- Saturated Fat: 18g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 135mg