Pan-Seared Steak with Fresh Parsley
Pan-Seared Steak with Fresh Parsley
Ingredients
For the Pan-Seared Steak
- 1 1/2 pounds New York strip steaks, about 1-inch thick, patted dry
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, smashed
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, finely chopped
Instructions
- 1
Remove steaks from the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. Pat the steaks thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 30 min
- 2
Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat until it is smoking lightly. Add the olive oil to the hot pan and swirl to coat the bottom.
⏱️ 3 min
- 3
Carefully place the seasoned steaks into the hot skillet. Sear for 3 to 4 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min
- 4
Once both sides are seared, reduce the heat to medium-low. Add the smashed garlic cloves and unsalted butter to the pan. Tilt the pan slightly and, using a spoon, baste the steaks with the melted butter and garlic for about 1 to 2 minutes, ensuring even coating.
⏱️ 2 min
- 5
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for at least 5 to 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min
- 6
Slice the rested steaks against the grain into desired thickness. Sprinkle generously with fresh chopped parsley before serving.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Pan-Seared Steak with Fresh Parsley
Ingredients
For the Pan-Seared Steak
- 1 1/2 pounds New York strip steaks, about 1-inch thick, patted dry
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 garlic cloves, smashed
- 2 tablespoons unsalted butter
- 1/4 cup fresh parsley, finely chopped
Instructions
- 1
Remove steaks from the refrigerator at least 30 minutes before cooking to bring them closer to room temperature. Pat the steaks thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
⏱️ 30 min - 2
Heat a heavy-bottomed skillet (preferably cast iron) over medium-high heat until it is smoking lightly. Add the olive oil to the hot pan and swirl to coat the bottom.
⏱️ 3 min - 3
Carefully place the seasoned steaks into the hot skillet. Sear for 3 to 4 minutes per side for medium-rare, or longer for desired doneness. Do not overcrowd the pan; cook in batches if necessary.
⏱️ 8 min - 4
Once both sides are seared, reduce the heat to medium-low. Add the smashed garlic cloves and unsalted butter to the pan. Tilt the pan slightly and, using a spoon, baste the steaks with the melted butter and garlic for about 1 to 2 minutes, ensuring even coating.
⏱️ 2 min - 5
Remove the steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for at least 5 to 10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 10 min - 6
Slice the rested steaks against the grain into desired thickness. Sprinkle generously with fresh chopped parsley before serving.
⏱️ 2 min