Ingredients
- 2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin (each steak about 1 lb, 1 1/4-inch thick)
- 1/2 Tbsp vegetable oil, or another high-heat cooking oil like canola or light olive oil
- 1 1/2 tsp sea salt
- 1 tsp freshly ground black pepper
- 2 Tbsp unsalted butter
- 2 garlic cloves, peeled and quartered
- 1 sprig fresh rosemary
Directions
- Remove the steaks from the refrigerator and let them sit at room temperature before cooking—about 30 minutes for thin steaks or around an hour for thicker steaks.
- Use a heavy pan for cooking, ideally a cast iron skillet or stovetop grill. Preheat the pan over medium-high heat, then oil it well once heated.
- Season both sides of the steak generously. Brands like McCormick, Weber, or Steakhouse seasonings are good options and are often available at grocery stores.
- Place the steak in the hot pan and avoid moving or turning it for at least 3-4 minutes to create a nice sear. Flip the steak and cook for an additional 3-4 minutes on the other side.
- For thicker steaks, finish cooking in a preheated 375°F oven for 5-10 minutes, depending on your preferred doneness (medium to medium-well).