Prep Time: 10-15 minutes
Cook Time: 10 minutes (For Rare)
- Steak (we used New York Strip Steak)
- Salt and Pepper
- Fresh Rosemary (Dried leaves is fine)
- 1/2 Stick of Unsalted Butter
- Let the meat set aside to room temperature - you do not want to shock the meat by putting it into the pan while its still cold.
- Salt and pepper both sides of the steak lightly - rub in the seasonings.
- Heat up your pan on medium
- Place your butter into the pan, allow it to melt.
- Toss rosemary into the pan after the butter has melted and allow the butter to take on the flavor of the rosemary.
- Place the steak into the pan and give the pan a jiggle to let the steak slide the pan a bit to ensure no sticking.
- As the steak is frying on one side, let it do so for about 8 minutes.
- As the steak is frying, tilt the pan to the handle side slightly, while minding the heat, use the spoon to scoop the melted butter and pour over the top of the steak. This will prevent it from drying out.
- Jiggle the pan and allow the steak to slide around the pan a bit.
- After 8 Minutes, take a look at the underside of the steak to make sure its seared to perfection.
- Flip the steak and repeat steps 5 and 6, preventing the steak from drying out.
- Sear the steak for another 4 minutes.
- Once it is seared to perfection, Remove the steak onto a plate where it can rest.
- Allow the steak to rest for a few minutes, then serve.
Tip: You can add heavy cream and your choice of cheese to the butter mixture in the pan to create a sauce to pour over veggies or use as a dip for the steak.
- Serve with any of your favorite sides
- Eat and enjoy!