Pan Seared Steak with Garlic Butter

 

I don't eat red meat very often, but today I was craving a steak and plenty of fresh vegetables.  Do you ever crave things like this?  Tell me I am not alone!  The heart wants what the heart wants.

I went to the grocery store with my sister and picked up a really nice looking strip loin steak.  I also got myself some beautiful fresh white cup mushrooms. You just have to have mushrooms with steak!

When we left the grocery store we stopped at Goucher's Farm market which is on our way home.  I wanted to get some really nice fresh veggies, and I find that they are the best local farm market. 

I picked up some green and yellow beans and some broccoli.  I also got some frozen locally sourced ground beef for Friday (we are doing a BBQ with my son and his family, my sister and my father.) 

 

They were just getting in their bakery order as well, so my sister and I were able to grab a really fresh loaf of cheese bread. I don't know what it is about cheese bread!  If I am not making my own in the bread machine, I am buying the one that they get in at the Farmer's market!  It's so tasty!  It comes all the way from Comeau's in Meteghan, Nova Scotia believe it or not, and it's wonderful!

It is so delicious that I can eat it fresh out of the bag without any butter on it or anything.  Its fabulous! They also make really good Brown Bread, but I digress. We are not here to talk about vegetables or bread, we are here to talk about steak.

 

I am a person who really likes to keep things simple when it comes to things like steak.  A good steak every now and then is one of my favorite things.   Beef is so expensive today as well,  when I cook it I want to make sure I do the best job of it that I can!

This recipe I am sharing with you today was adapted by one I found on Natasha's Kitchen.  The original recipe served four people. I am only one and so I downsized it to serve two.  I have delicious plans for the leftovers.

 

The simplicity of the ingredients and cooking method really appealed to me.  I don't know if I am getting lazy a I get older or not, but quick and simple is what appeals to me most these days.

I guess I got enough of complicated cookery when I worked at the Manor.  Now I am retired from chef-ing, I really want things to be as simple as possible.  And to be honest, complicated food is really overrated. 

If you cook something well enough and properly, there is really no need for a lot of bells and whistles.  Well prepared, quality food speaks for itself.  Let it be said however, I am not against doing something a bit more complicated for  a special occasion. 

 

WHAT YOU NEED TO MAKE PAN SEARED STEAK WITH GARLIC BUTTER

Simple  ingredients, done well. That's  my promise to you.

• 1 (8 ounce/226g) New York Strip, Rib-eye or Sirloin steak, about 1 1/4 inch thick
• 2 tsp vegetable oil
• 3/4 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 TBS butter
• 1 fat clove garlic, peeled and quartered
• 1 sprig fresh rosemary (optional)

 

My steak today was a New York Strip Steak.  I paid $10.34 for it at the Super Store.  It seems like a lot, but it was a really nice steak and I am going to get two meals from it.  You pay more than that for a Big Mac.

I have some really lovely fresh local garlic which I used. I abhor Chinese Garlic. You can tell the difference because garlic which comes from China has all of the root end removed. Import laws forbid the importation of soil and so they have to remove all of the root. 

 

It has no flavor in comparison to our locally grown garlic.  Chinese garlic is (more often than not) fertilized with human sewage. It is treated with chemicals to help prevent it from sprouting on the shelf, is often bleached with chlorine to make it look really white and by law is treated with methyl bromide to kill bugs and plant matter.

I don't know about you, but none of that is very appealing to me.

Next time you go to buy garlic, check the root end. If it is all missing then it almost undoubtedly has come from China and it's use is certainly questionable in my opinion.  

 

HOW TO MAKE PAN SEARED STEAK WITH GARLIC BUTTER

Nothing is very complicated with this.  If you follow the timings, you can be assured of a perfectly cooked medium rare steak. If you like it more well done, leave it for a few minutes longer.

Pat the steak dry with some paper kitchen towelling. Season generously with 3/4 tsp of salt and 1/2 tsp black pepper.

Heat a cast iron skillet over medium high heat. Add the vegetable oil and swirl it over the bottom of the pan to coat. Heat until you can just barely hold your hand over the heat of the skillet.

Add the steak to the skillet. Sear on the first side for 4 minutes, until a nice golden brown crust has formed. Flip over and cook another 3 to 4 minutes.

Grab a pair of tongs and hold the steak up on its sides/edges to sear the fatty edge, no more than 1 minute per edge.

Reduce the heat to medium and add the butter, garlic and rosemary, if using. Cook for about 30 seconds to flavor the butter. Tilt the pan and spoon the butter over the steak. Cook for about a minute longer, basting with the butter.

Transfer the steak to a cutting board and leave to rest for 10 minutes before slicing into 1/2 inch thick strips. Divide between two heated plates, spooning some of the garlic butter over each portion.

Notes

Doneness temperatures: (Remember the temperature of the steak will continue to rise as it rests.)

• Medium Rare: 145*F/63*C
• Medium: 160*F/74*C
• Well Done: 170*F/76*C

I really really enjoyed my dinner today!  I served the steak with some steamed fresh broccoli and green and yellow beans. I also sauteed some mushrooms to enjoy alongside of the steak.  I will be doing something delicious tomorrow with the other half of my steak, so watch this space!

Usually I would enjoy a baked potato or chips/fries with my steak, but today I didn't bother and to be honest, this was perfect just as it was!

If you also enjoy a nice steak every now and then, you might also enjoy the following:

GARLIC STEAK BITES & POTATOES -  This is a an easy and delicious meal that cooks all in one pan. So simple and filled with flavor. Juicy steak and crispy golden potatoes, pan-seared and cooked to perfection with a luscious garlic, herb, and butter sauce. This is fabulously tasty!

SWISS STEAK -  When I was growing up, we knew that if Swiss Steak was on the menu we were in for a real treat!  Delicious fork tender steak with a fabulous tomato gravy.  A pile of fluffy mashed potatoes on the side is a must!  This is a wonderful way to take one of the cheaper  tougher cuts of beef and turn it into a melt in the mouth steak dinner!

Yield: 2

Author: Marie Rayner

Pan Seared Steak with Garlic Butter

Prep time: 5 MinCook time: 12 MinTotal time: 17 Min

Tender and juicy perfectly seared, cooked and flavored steak. The garlic butter goes perfectly. A cast iron skillet works best, but if you don't have one you can use any skillet with a heavy bottom that can handle a high heat well.

Ingredients

• 1 (8 ounce/226g) New York Strip, Rib-eye or Sirloin steak, about 1 1/4 inch thick
• 2 tsp vegetable oil
• 3/4 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 1 TBS butter
• 1 fat clove garlic, peeled and quartered
• 1 sprig fresh rosemary (optional)

Instructions

1. Pat the steak dry with some paper kitchen towelling. Season generously with 3/4 tsp of salt and 1/2 tsp black pepper.
2. Heat a cast iron skillet over medium high heat. Add the vegetable oil and swirl it over the bottom of the pan to coat. Heat until you can just barely hold your hand over the heat of the skillet.
3. Add the steak to the skillet. Sear on the first side for 4 minutes, until a nice golden brown crust has formed. Flip over and cook another 3 to 4 minutes.
4. Grab a pair of tongs and hold the steak up on its sides to sear the fatty edge, no more than 1 minute per edge.
5. Reduce the heat to medium and add the butter, garlic and rosemary, if using. Cook for about 30 seconds to flavor the butter. Tilt the pan and spoon the butter over the steak. Cook for about a minute longer, basting with the butter.
6. Transfer the steak to a cutting board and leave to rest for 10 minutes before slicing into 1/2 inch thick strips. Divide between two heated plates, spooning some of the garlic butter over each portion.

Notes

Doneness temperatures: (Remember the temperature of the steak will continue to rise as it rests.)

Medium Rare: 145*F/63*C

Medium: 160*F/74*C

Well Done: 170*F/76*C

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