INGREDIENTS:
- 2 lbs of New York Strip Steaks (2 steaks) or Rib eye or Top Sirloin Steaks (1 lb (0.45 kg) each steak, 1 1/4” thick)
- 1/2 tablespoon of vegetable oil or any high heat cooking oil like canola or extra light olive oil
- 1 1/2 teaspoons of sea salt
- 1 teaspoon of freshly ground black pepper
- 2 tablespoons of unsalted butter
- 2 cloves of garlic, peeled and quartered
- 1 sprig of fresh rosemary
DIRECTIONS:
- Take the steaks out of the refrigerator and let them come to room temperature before cooking. This will take about 30 minutes for thin steaks and approximately an hour for thicker steaks.
- Choose a sturdy, heavy pan for cooking. A Cast Iron skillet or a sturdy grill pan works best.
- Preheat the pan over medium-high heat and then add the oil. Make sure to oil the pan after it’s heated.
- Generously season both sides of the steaks with sea salt, freshly ground black pepper, and your preferred brand of seasoning (McCormick, Weber, Steakhouse, etc.). These brands are commonly available in local grocery stores.
- Carefully place the steaks in the preheated pan. Do not touch or turn them for at least 3–4 minutes, allowing a flavorful sear to develop.
- Once a nice sear is formed, flip the steaks over and let them cook for another 3–4 minutes on the other side.
- If your steaks are thick, it’s recommended to finish cooking them in a preheated oven set to 375 °F (ca. 191 °C). This step will take anywhere from 5 to 10 minutes for a medium to medium-well steak, ensuring it’s cooked to perfection.
Enjoy your mouthwatering steak creation! 😍🤤