How to Sear a Steak
Learn the intricacies for making the perfect seared steak that is extremely flavorful, tender, and juicy every single time you make it.
- 12- ounce New York Strip Steak
- 1 tablespoon oil
- 1 tablespoon unsalted butter
- 5 garlic cloves
- 3 sprigs of fresh thyme
- sea salt and cracked pepper to taste
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.
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
Calories: 843kcal | Carbohydrates: 6g | Protein: 71g | Fat: 58g | Saturated Fat: 23g | Trans Fat: 1g | Cholesterol: 280mg | Sodium: 180mg | Potassium: 1144mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 9mg | Calcium: 118mg | Iron: 6mg