ANGUS RESERVE MASTERING STRIPLOIN STEAK

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

strip steak

🥗Healthier: sirloin

💰Cheaper: flank steak

Sirloin is leaner while flank is more budget-friendly.

Remove the strip steak from the refrigerator and let it rest at room temperature for 30 minutes.

Pat the steak dry with paper towels to remove excess moisture.

Season both sides of the steak generously with salt and black pepper.

Heat olive oil in a large skillet over high heat until shimmering.

Add the steak to the skillet and sear for 3-4 minutes without moving it.

Flip the steak and add butter, garlic, thyme, and rosemary to the pan.

Baste the steak with the melted butter and herbs for another 3-4 minutes until desired doneness is reached.

Use a meat thermometer to check the internal temperature; aim for 130-135°F for medium-rare.

Remove the steak from the skillet and transfer to a cutting board.

Tent loosely with foil and let it rest for 5-10 minutes before slicing.

Slice against the grain and serve immediately.

Cooking Techniques

Spice Level:

Allergens