Imagine cutting into a perfectly seared New York strip steak, its golden-brown crust crackling with flavor, topped with buttery caramelized onions that melt in your mouth. This isn't just another steak recipe – this is a culinary experience that will transform your home cooking and have your dinner guests begging for your secret. Whether you're a novice cook or a seasoned chef, this pan-seared steak with garlic butter sauce will elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 New York strip steaks
- 2 tablespoons olive oil
- 4 tablespoons butter
- 2 cloves garlic, minced
- 1 onion, sliced
- Salt and pepper to taste
Instructions
- Remove the New York strip steaks from the refrigerator 30-45 minutes before cooking to allow them to come to room temperature. This ensures even cooking and a more tender result.
- Pat the steaks dry with paper towels to remove excess moisture. This helps achieve a perfect sear and develops a beautiful golden-brown crust.
- Season both sides of the steaks generously with salt and freshly ground black pepper. Use kosher salt or sea salt for best flavor.
- Heat a heavy-bottomed cast-iron skillet or stainless steel pan over medium-high heat. Add olive oil and let it heat until it's shimmering but not smoking.
- Carefully place the seasoned steaks in the hot pan. For medium-rare, cook for about 3-4 minutes on each side, depending on the thickness of the steaks.
- While the steaks are cooking, add 2 tablespoons of butter to the pan. Use a spoon to baste the steaks with the melting butter for extra flavor and moisture.
- In a separate pan, sauté the sliced onions in the remaining butter until they become soft and slightly caramelized, about 5-7 minutes.
- Add minced garlic to the onions during the last minute of cooking to prevent burning and release their aromatic flavor.
- Remove the steaks from the pan and let them rest on a cutting board for 5-7 minutes. This allows the juices to redistribute throughout the meat.
- Plate the steaks and top with the garlic butter sautéed onions. Serve immediately while hot.
- Optional: Garnish with fresh chopped parsley or thyme for added freshness and presentation.
Tips
- Temperature is Key: Always let your steaks come to room temperature before cooking. This ensures even cooking and a more tender result.
- Dry Means Crispy: Pat your steaks completely dry with paper towels. Moisture is the enemy of a perfect sear – dry steaks develop that irresistible golden-brown crust.
- Season Generously: Don't be shy with salt and pepper. Use kosher or sea salt for the best flavor profile.
- Use the Right Pan: A heavy-bottomed cast-iron skillet or stainless steel pan is crucial for achieving that restaurant-quality sear.
- Butter Basting Trick: Baste your steak with melted butter during cooking to add richness and enhance flavor.
- Rest Your Meat: Always let your steak rest after cooking. This allows the juices to redistribute, ensuring a juicy and tender steak.
- Optional Elevation: Garnish with fresh herbs like parsley or thyme to add a fresh, professional touch to your presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 35g
Fat: 35g
Saturated Fat: 15g
Cholesterol: 120mg
