Steaks. I used New York strip for this recipe, but you can also use a T-bone steak or a Porterhouse.
When cooking steak, it is important that each piece has plenty of room in the pan. If the pieces are too close together, they will not sear properly and will begin to steam. Also, the meat will not brown properly if the pan is not hot enough when you add the steak. If the steak does not sizzle just as it hits the pan, remove it and wait until it is hot.
Remember to baste. The process of basting will help achieve a golden brown crust on the meat, and it will also help distribute the garlicky butter flavors all over the steak.
Always use a Meat Thermometer to check for doneness.
Let the steak rest for at least 5 minutes before cutting and serving. Resting allows the juices to redistribute throughout the meat, resulting in a juicier, more flavorful steak.
Storage. Steak is best served right away. Leftovers can be stored in the fridge for 3 days or in the freezer for up to 3 months.
To reheat, allow the meat to thaw in the refrigerator (if frozen) before placing it on a wire rack set inside a baking tray. Heat the steak in the oven at 250˚F for 20 to 30 minutes or until heated through. Before serving, heat 1 tablespoon of olive oil in a heavy-bottomed skillet over medium-high heat; sear the steak for 1 minute on either side and serve.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: new york steak, new york strip steak, pan seared steak