Pan-Seared Butter Steaks | CTB

Pan-Seared Butter Steaks | Pan Fried Steaks in a rich butter, thyme and garlic sauce

Butter making everything better since the dawn of butter.  Seriously though. A decent cut of meat simply cooked with salt, pepper, thyme, garlic and butter.  Simply awesome.

This is a great, all be it, smoky way to cook up a delicious beef dinner inside.  So if they weather ruins your plans to cook out, it’s too darn cold outside, or you are just indoorsy – this recipe and butter are here to save the day!

Pan-Seared Butter Steaks | Pan Fried Steaks in a rich butter, thyme and garlic sauce

PAN-SEARED BUTTER STEAKS

  • 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

DIRECTIONS: Let steaks stand 30 minutes at room temperature. {I place mine uncovered, on a plate, in the refrigerator for at least 24 hours. The cold air circulation dries the exterior of the meat giving you an amazing crust. Then set out as directed.}

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.

Pan-Seared Butter Steaks | Pan Fried Steaks in a rich butter, thyme and garlic sauce

Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Pan-Seared Butter Steaks | Pan Fried Steaks in a rich butter, thyme and garlic sauce

Another awesome little ditty from the Cook the Book Project: Cooking Light – A New Way to Cook Light. So far nae one recipe has disappointed.  Long way to go, but here is another keeper for the record!

Swoon, Butter!

ApronClad

One Comment on “Pan-Seared Butter Steaks | CTB

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