A Cast Iron Skillet from Brylane Home (comes in a set of 3 for just $25!)! I’ve been wanting to try a cast iron skillet for years and I can tell you – 2 weeks in – I’ll never go back!
These are pre-seasoned which is nice – they heat up really hot and you can put them in the oven too.
The recipe was super simple – you sear the steak in a bit of oil – a few minutes on each side is all you need. I went with a really well marbeled strip steak.
Then you pool up melted butter and add in freshly minced garlic. I just pop the clove in and squish!
I minced right into the butter – it was sizzling and so smelled so good! You can use a fork or knife to scrape the extra garlic from the bottom of the press.
And there you have it – delicious Pan Seared Strip Steak – so delicious – and it was even from Cooking Light – so it’s healthy! Woohoo!
Pan-Seared Strip Steak
- 2 (12-ounce) lean, grass-fed New York strip steaks $
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter $
- 2 thyme sprigs
- 2 garlic cloves, crushed
- 1. Let steaks stand 30 minutes at room temperature.
- 2. Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
- 3. Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.
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