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NY strip garlic butter steak on a cutting board
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4.80 from 15 votes

Garlic Butter Steak

You've never had a steak like this! A savory herbed butter marinade makes this Garlic Butter Steak melt in your mouth. Find tips for making the best NY Strip steak.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Main Dish
Cuisine: American
Servings: 4
Calories: 540kcal
Author: Julie Clark

Ingredients

  • 2 NY Strip Steaks 1” thick, 1 pound each
  • ½ cup unsalted butter 4 ounces
  • 8 garlic cloves crushed
  • 1 shallot chopped
  • 4 sprigs fresh thyme
  • 4 sprigs fresh rosemary
  • 4 teaspoons sea salt flakes divided
  • 2 teaspoons coarse black pepper

Instructions

  • Place steaks into a small baking dish, just large enough to fit the steaks. Sprinkle 1 teaspoon sea salt flakes over each steak. Set aside. 2 NY Strip Steaks, 4 teaspoons sea salt flakes
  • Add butter to a pan over medium heat. Once melted, add garlic, shallot, thyme, rosemary, 2 teaspoons salt, and pepper. Cook for 4 minutes. ½ cup unsalted butter, 8 garlic cloves, 1 shallot, 4 sprigs fresh thyme, 4 sprigs fresh rosemary, 2 teaspoons coarse black pepper
  • Pour butter over the steaks and rest for one hour so the butter starts to solidify.
  • Heat a cast iron skillet or other large skillet over high heat. Searing over high heat will give the steaks a nice crust.
  • Remove the steaks from the butter. There should be clumps of butter covering all sides of the steaks when this is done.
  • Add to the hot pan and sear 2 minutes. Flip the steaks over and sear for 1 minute then move to the top half of the pan and tilt the pan so the butter pools on the opposite side of the steaks.
  • Use a spoon to continuously baste the steaks with the butter for 2-3 minutes. See the doneness chart in the notes below. Remove from the pan 5º before they hit your target temperature. The temperature will continue to rise as they rest.
  • Place steaks on a plate. Add a fresh sprig of rosemary and thyme on top and pour remaining melted butter from the pan over the steaks.
  • Let rest for 10 minutes. Then slice and serve.

Video

Notes

  • Use an internal probe meat thermometer to test the cooked steaks.
  • Medium-Rare Warm, red center; slightly firmer 130°F–135°F
  • Medium Warm, pink center; firm yet still juicy 135°F–145°F
  • Medium-Well Slightly pink center; firm with minimal juices 145°F–155°F

Nutrition

Calories: 540kcal | Protein: 50g | Fat: 36g | Saturated Fat: 19g | Cholesterol: 206mg | Sodium: 473mg | Potassium: 813mg | Vitamin A: 880IU | Vitamin C: 2.9mg | Calcium: 59mg | Iron: 3.8mg