Pan-Seared Strip Steak
Charles Masters
This fantastic strip steak is the perfect dinner
for date night or any special occasion that deserves something extra
delicious on the table. A little butter adds richness and keeps the
leaner-than-usual beef moist without adding much in the way of total fat. However, a word of caution: this recipe is smoky! Keep your exhaust fan on high or cook in a skillet on a hot outdoor grill.
Nutritional Information
How to Make It
Step 1
Let steaks stand 30 minutes at room temperature.
Step 2
Sprinkle salt and pepper evenly over
steaks. Heat a large cast-iron skillet over high heat. Add oil to pan;
swirl to coat. 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. Remove steaks from pan; cover loosely with
foil. Let stand 10 minutes. Reserve butter mixture.
Step 3
Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
