Easy 10-Minute Butter-Basted Garlic Steak | #SoBasic

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken breast is leaner and pork is often less expensive.

Start with New York strip steaks, ensuring they have a nice fat cap but not too much fat on the outside.

Use a large cast iron pan to prevent overcrowding, which can cause steaming instead of caramelization.

Heat the pan to a very high temperature.

Season the steaks with canola oil to prevent sticking, using a small amount to avoid smoking.

Let the steaks sit at room temperature for about 30 minutes before cooking to prevent sticking and promote caramelization.

Generously season the steaks with about 1 to 1.5 teaspoons of salt per side.

Do not add black pepper until the end to avoid burning in the hot pan.

Rub a little canola oil around the pan with a paper towel before adding the steaks.

Once the pan is hot and slightly smoky, add the steaks without moving them for proper caramelization.

After a few minutes, check if the steaks are ready to flip by feeling for looseness; flip them over once caramelized.

Add about 1 tablespoon of butter per steak to the pan after flipping.

Crush two cloves of garlic and add them to the pan with some thyme, rosemary, and sage for flavor.

Baste the steaks with the melted butter by tipping the pan and spooning the butter over the steaks.

Remove the steaks from the pan and let them rest to allow juices to redistribute, preventing them from running out when sliced.

Slice the steak against the grain at a diagonal angle after resting.

Serve the sliced steak, optionally using two steaks to serve four people.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens