I love steak and while I admire Hubster’s willingness to grill even when it’s snowing, I need an alternate cooking method for the worst winter weather. This seared steak is done entirely on the stove, freeing up the oven for a side dish or dessert! Best of all, it is easy to manage for even a new cook – the most daunting part is the sizzle from the pan.
Steaks about 1 1/4 inch thick
1 TBSP vegetable oil
2 TBSP butter
2 cloves garlic, chopped
Skillet to fit steak
(Do not use nonstick as this will ruin the coating on the pan. Stainless steel or cast-iron work great.)
Let steak sit on counter for 30 minutes then pat dry with paper towel.
Heat vegetable oil in skillet on medium-high heat until hot.
Generously season both sides of steak with salt and pepper and place steak in pan. Allow to cook for 3-4 minutes without moving.
Flip steak only once and allow it to cook about 3 more minutes, or until about 10 degrees away from desired temperature.
Reduce heat to low, add in garlic and butter, spooning mixture over the steak until final temperature is reached.
Allow steak to rest on plate for 5 minutes before eating.
I did not include a temperature guide, please cook to the recommended guidelines of your country.
Superhero Tip: Ribeye and New York Strip are both great cuts of meat for this recipe – they have great flavor for a dish that is low on seasoning.
Second Superhero Tip: Serve with my easy roasted potatoes recipe – you can put them in the oven and then focus on cooking the steak.
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