Beef Bonelss Top Loin Steak Stove

This Pan-Seared Steak has a garlic rosemary-infused butter that makes information technology gustatory modality steakhouse quality. You'll be impressed at how easy information technology is to make the perfect steak – seared and caramelized on the outside, and and then juicy within.

Thanks to Beef. It'southward What'due south for Dinner. on behalf of the Beefiness Checkoff for sponsoring this garlic butter steak recipe. I received compensation, but all opinions are my own.

This post may incorporate affiliate links. Read my disclosure policy.

Every bit everyone is staying home, working from home and homeschooling, people are cooking way more than often and looking to meliorate their cooking skills. Yous all take been asking for more elementary and delicious recipes that come together fast and accept minimal ingredients. This steak recipe is so satisfying and volition print your entire family.

The BEST Pan-Seared Steak

This xx-infinitesimal recipe is done on the stovetop in one pan (no need to end it in the oven). This is ane of our favorite steak recipes and nosotros make it year-round considering information technology's such a quick and convenient cooking method. That garlic butter is lip-smacking good! Read on for great tips on how to improve beef sustainability, reduce food waste matter and you will love our ideas for piece of cake meal prep with leftover steak.

Ingredients for Garlic Butter Steak.

Information technology really doesn't get any easier than this and you lot don't need much to make a lip-smacking good steak. Nosotros used 2 New York Strip Steaks (pictured below), each weighing one pound and 1 1/iv″ thick. Go on in heed a thicker steak will take longer to melt through and a thinner steak volition melt faster.

Well-marbled steaks will give yous the juiciest results. Our favorite steaks to cook on a skillet are:

• New York Steak
• Top Sirloin Steak
• Ribeye Steak

How to Pan Sear Steaks:

1. Pat dry out – use newspaper towels to pat the steaks dry to go a perfect sear and reduce oil splatter.
2. Season generously – just earlier cooking steaks, sprinkle both sides liberally with salt and pepper.
3. Preheat the pan on medium and brush with oil. Using just one/2 Tbsp oil reduces splatter.
4. Sear steaks – add steaks and sear each side iii-iv minutes until a brownish chaff has formed and so use tongs to turn steaks on their sides and sear edges (1 min per edge).
5. Add butter and aromatics – cook in butter with quartered garlic cloves and rosemary sprigs. Tilt pan to spoon garlic butter over steaks and cook to your desired doneness (see chart below).
6. Remove steak and balance 10 minutes before slicing against the grain.

Pro Tip: We prefer using a large cast-fe pan for best oestrus conduction, but a large heavy stainless steel pan volition too work.

Steak Doneness Temperature Chart:

A steaks internal temperature continues to ascent every bit it rests, and then remove steaks from the pan almost 5-10 degrees before reaching your desired doneness. Apply this chart to determine steak doneness when testing with an instant-read thermometer. For case, if you desire a medium doneness steak, remove it from the pan at 145 degrees F and it should rise to 150-155˚F as it rests. The USDA recommends cooking steaks to at least 145 degrees. Read more than beef safety tips here. Utilize the following steak temperature chart. These numbers reflect the concluding temperature after resting ten minutes.

• Medium Rare (soft, dark pink inside): 145 degrees F
• Medium (soft, some pink inside): 160 degrees F
• Well Done (very firm, no pink within): 170 degrees F

Pro Tip: Check the temperature using an instant-read thermometer, inserting it horizontally into the side of the steak, then it penetrates the thickest function of the eye of the steak (without touching the os or fatty portions).

What to Serve with Steaks:

Steak is and then versatile but our favorite sides for making the perfect steak dinner are:

• Roasted Asparagus or Roasted Brussels Sprouts
• Creamy Mashed Potatoes
• Oven-roasted Baby Red Potatoes.
• Another classic steak pairing is Corn on the Cob.
• Chimichurri Sauce is a quick way to add tons of flavour

Pro Tips for the Best Steak:

• Preheat pan 5 minutes before adding steak for a keen sear with good color and flavor.
• Press steak down just as information technology hits the pan to ensure steak makes contact with the surface of the pan.
• Loosely cover and residue steaks on a cut board 10 minutes before slicing and so they don't dry out.
• Don't slice likewise thin, or the steak cools too quickly.
• Slice steak against the grain and at an angle for a steakhouse presentation

How to Buy and Store Beef:

We dear buying larger packages of beef, which are often a improve value in toll per pound. Once we have our repast programme for the week figured out, nosotros refrigerate what nosotros plan to cook inside 3-4 days and freeze the rest. To preserve the quality of our steaks, we vacuum seal since air is the enemy of food. If y'all don't have a vacuum sealer, y'all can also employ a freezer-condom zip bag and squeeze out every bit much air as possible before freezing. To reduce waste, follow these guidelines:

• Air-condition Steaks (at forty˚F) for three-4 days from purchase engagement
• Freeze Steaks for 6-12 months*
• Air-condition or freeze right after purchasing
• Place in freezer numberless removing as much air as possible, or vacuum seal.

Steak Meal Prep:

Did you know 40% of all food brought dwelling house in America goes uneaten? Some of the things we do to reduce waste material are to eat what nosotros have in our kitchen and also to repurpose leftovers. Leftover steak is perfect for meal planning. Cooked beef can be refrigerated for 3-4 days or frozen ii-3 months. Nosotros love using leftover steak to meal prep Steak Cobb Salad in reusable to-go containers. Here are some more great ideas for using up leftover steak:

• Die or thinly piece cooked steak for tacos or Steak Fajitas
• Whip up some easy Cheesesteak Quesadillas
• Make a quick Philly Cheesesteak Sandwich

Love Beef? Visit Beef. It's What's for Dinner. for more nifty dinner inspiration and recipes.

Pan-Seared Steak with Garlic Butter

Prep Time: 5 minutes

Melt Time: fifteen minutes

Total Fourth dimension: 20 minutes

This Pan-Seared Steak has a garlic butter that makes it gustatory modality similar a steakhouse quality meal. Yous'll be impressed at how easy information technology is to make the perfect steak that's seared on the exterior, and perfectly tender within.

Natasha of NatashasKitchen.com

Skill Level: Like shooting fish in a barrel

Toll to Make: $15 to $20

Keyword: garlic butter steak, pan seared steak, steak recipes

Cuisine: American

Form: Dinner, Main Class

Calories: 542

Servings: 4 people or ane/two steak per person

• 2 lbs New York Strip Steaks (2 steaks), or Ribeye or Top Sirloin Steaks (1 lb each steak, i 1/4" thick)
• one/2 Tbsp vegetable oil, or whatsoever high heat cooking oil like canola or extra light olive oil
• 1 1/ii tsp sea salt
• one tsp blackness pepper, freshly ground
• ii Tbsp unsalted butter
• 2 cloves garlic, peeled and quartered
• 1 sprig fresh rosemary

1. Thoroughly pat steak dry with newspaper towels. Only before cooking, generously season with 1 one/two tsp table salt and i tsp black pepper

2. Oestrus the cast iron pan until hot then add 1/ii Tbsp oil over medium-loftier heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a dark-brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-infinitesimal per edge).

3. Reduce heat to medium and immediately add together two Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-x degrees from your desired doneness (the temperature will go on to rise another 5-10 degrees while steaks rest).

4. Transfer steak to a cut board, loosely encompass and balance ten minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

Steak Doneness Chart:
Medium Rare: 145 degrees F
Medium Doneness: 160 degrees F
Well Washed: 170 degrees F

Nutrition Facts

Pan-Seared Steak with Garlic Butter

Amount Per Serving

Calories 542 Calories from Fat 360

% Daily Value*

Fatty 40g 62%

Saturated Fatty 19g 119%

Cholesterol 154mg 51%

Sodium 991mg 43%

Potassium 608mg 17%

Carbohydrates 1g 0%

Fiber 1g 4%

Sugar 1g ane%

Protein 46g 92%

Vitamin A 211IU 4%

Vitamin C 1mg 1%

Calcium 19mg 2%

Iron 4mg 22%

* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I'd love to run into pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha'southward Kitchen (since 2009). My husband and I run this blog together and share simply our best, family unit approved and tested recipes with YOU. Thanks for stopping past! We are so happy yous're here.

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