Learn the intricacies for making the perfect seared steak that is extremely flavorful, tender, and juicy every single time you make it.
Servings: 1
Prep Time: 5 minutesminutes
Cook Time: 6 minutesminutes
Ingredients
12-ounceNew York Strip Steak
1tablespoonoil
1tablespoonunsalted butter
5garlic cloves
3sprigs of fresh thyme
sea salt and cracked pepper to taste
Instructions
Season the steak generously with salt and pepper.
Add the oil to a large frying pan over high heat and heat up until it begins to lightly smoke.
Place in the steaks, turn the heat down to medium-high, and add in the butter, garlic, and thyme.
After 45 seconds begin to move the steak around the pan cook for a total of 2-3 minutes before flipping the steak and repeating the process.
Remove the steaks and let rest on a plate.
Notes
Chef Notes:Make-Ahead: Seared steak is meant to be eaten as soon as it is done cooking.How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-sear it in a hot pan with lightly smoked oil until warmed.How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.Some oils I prefer to cook with are olive, safflower, or canola. Do not be limited by these and please cook with your desired oil.I like to add the herbs and garlic on top of the steak while moving it around in the pan.If you feel like you may have cooked it a bit too long, set it upright when resting it to help heat escape more quickly