Pan-Seared New York Steak with Garlic and Herbs Recipe
Pan-Seared New York Steak with Garlic and Herbs
All you need is a cast iron skillet (or similar heavy pan) to prepare a restaurant-worthy steak dinner at home. Love garlic? Grab a few mild, creamy garlic cloves from the Metropolitan Market Olive Bar and smash them over your steaks before serving.
- 1 (16 oz) New York or Ribeye steak
- Salt and freshly ground black pepper
- 1 Tbsp vegetable oil
- A few sprigs of fresh thyme
- 5 roasted garlic cloves from the Met Market Olive Bar or 3 unpeeled large garlic cloves, lightly crushed
- 2 Tbsp butter
- Pat the steak dry with paper towels and season generously with salt and pepper.
- Heat a large skillet, preferably cast iron, over medium-high heat. Once hot, add the oil and steak. Sear until a brown crust forms on the steak, about 5 minutes. Reduce heat to medium, turn steak over and add the herb sprigs and garlic to the pan. Cook for 3 minutes, until the steak is well browned. Add the butter and cook for another 2 minutes, frequently tilting the pan so the melted butter pools and spooning the butter over the steak as it finishes cooking. The time given is for medium-rare, increase time if a more well-done steak is desired.
- Transfer steak to a cutting board and rest 6-8 minutes. Slice steak and divide between two plates, delicious drizzled with a little herb butter from the pan.
Nutrition:Amount Per Serving (based on 2 servings)
Fat: 35 g
Saturated Fat: 15 g
Cholesterol: 185 mg
Sodium: 200 mg
Carbohydrates: 2 g
Fiber: 0 g
Sugar: 0 g
Protein: 53 g
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