If you’ve been searching for that perfectly balanced steak experience, I cannot wait for you to try my Pan-Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe. This dish combines the deep, savory flavors of seared strip steaks with the aromatic magic of garlic and fresh rosemary, all enriched by a luscious butter sauce. It’s straightforward yet incredibly satisfying, making it an ideal recipe to elevate any dinner. You’ll find yourself craving this tender, juicy steak with crispy edges again and again.
Ingredients You’ll Need
This recipe keeps things simple but expertly combines a few key ingredients that each bring something wonderful to the dish. Every item plays a vital role, from seasoning the steak to crafting that silky butter sauce that ties it all together.
- Strip Steaks (12 ounces each): Choose fresh, quality cuts for a juicy, flavorful result.
- Kosher Salt (2 teaspoons): Essential for seasoning and enhancing the steak’s natural taste.
- Olive Oil (1 tablespoon): Helps to create a perfect sear with a subtle fruity flavor.
- Butter (3 tablespoons): Adds richness and helps to infuse the garlic and rosemary flavors.
- Garlic (6 cloves): Provides a fragrant, savory depth to the butter sauce.
- Fresh Rosemary (2 sprigs): Its piney aroma lifts the entire dish, making it fragrant and irresistible.
How to Make Pan-Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe
Step 1: Prepare Your Steaks
Start by letting your steaks come to room temperature and patting them dry with a paper towel. This step is crucial because it helps create that beautiful crust when searing and prevents steaming during cooking.
Step 2: Season Generously
Season each steak all over with 1 tablespoon of kosher salt and let them rest for 10 minutes. The salt not only flavors but also draws out surface moisture, which allows the steak to brown nicely when cooked.
Step 3: Heat Your Pan
While your steaks rest, heat a cast iron pan over medium-high heat. Cast iron is perfect here because it retains and distributes heat evenly, giving your strip steaks that even, caramelized sear we all love.
Step 4: Sear the Steaks
Just before adding the steaks, drizzle the olive oil into the hot pan. Place the steaks in carefully and cook them for 3-4 minutes on one side without moving them. Then flip the steaks and immediately add the butter, garlic cloves, and a sprig of rosemary on top of each steak. As the second side cooks for another 3-4 minutes, baste the steaks continuously with the melted butter and aromatics using a spoon. This infuses the meat with incredible flavor and moisture.
Step 5: Rest the Steaks
Remove the steaks from the pan when their internal temperature reaches 125℉ for medium-rare perfection. Resting for 5 to 10 minutes is key because the heat redistributes, and the steak juices settle for the ultimate tenderness.
Step 6: Serve and Enjoy
Plate your strip steaks and drizzle some of the buttery garlic and rosemary sauce from the pan over the top. This is the finishing touch that brings all the flavors together into one unforgettable bite.
How to Serve Pan-Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe
Garnishes
A sprinkle of freshly chopped parsley brightens the dish with color and a hint of freshness. You can also top the steaks with a little flaky sea salt for an extra burst of flavor and texture contrast.
Side Dishes
Classic accompaniments like roasted garlic mashed potatoes or a crisp green salad work beautifully here. For something a bit heartier, creamy risotto or sautéed mushrooms add layers of umami that complement the steak’s richness perfectly.
Creative Ways to Present
Serve the steaks sliced on a wooden board with the garlic-rosemary butter drizzled on top alongside lemon wedges. For entertaining, arrange the strips with a medley of charred vegetables and a glass of bold red wine for a rustic yet elegant presentation.
Make Ahead and Storage
Storing Leftovers
Store any leftover pan-seared strip steaks in an airtight container in the refrigerator and aim to consume within 3 days to keep the flavors fresh and juicy.
Freezing
You can freeze cooked steaks by wrapping them tightly in plastic wrap and then aluminum foil, or place them in a freezer-safe bag. They’re best eaten within 2 months for optimal texture and taste.
Reheating
Reheat your strip steaks gently in a low oven or covered skillet over medium-low heat, spooning a little butter or pan juices on top to keep them moist. Avoid microwaving to prevent toughening the meat.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While the Pan-Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe shines with strip steaks, ribeye or filet mignon also work wonderfully with these flavors and cooking techniques.
How do I know when the steak is done?
Using an instant-read thermometer is your best bet. For medium-rare, aim for an internal temperature of 125℉ before resting. Remember, the temperature will rise slightly as the steak rests.
Can I use dried rosemary instead of fresh?
Fresh rosemary is preferred for its vibrant flavor, but if you only have dried, use it sparingly as it is more concentrated and won’t infuse the butter as deeply as fresh sprigs.
Is it necessary to use a cast iron pan?
Cast iron is ideal because of its heat retention and even cooking, but a heavy stainless steel skillet can also produce great results if cast iron isn’t available.
Can I prepare this recipe for a large group?
Definitely! You can cook the steaks in batches and keep them warm in a low oven. Just be mindful not to overcrowd the pan to ensure you get the perfect sear every time.
Final Thoughts
Making the Pan-Seared Strip Steaks with Garlic, Rosemary, and Butter Recipe is like giving yourself a restaurant-quality meal right at home, with simple steps and incredible flavor. Once you try it, you’ll never look at strip steaks the same way again. So, gather your ingredients, heat up that pan, and treat yourself to the glorious steak dinner you deserve!
