Deliciously tender and flavorful pan-seared steak, perfect for a satisfying meal prep or special occasion.

Scale

2 lbs New York Strip Steaks

1/2 Tbsp vegetable oil

1 1/2 tsp sea salt

1 tsp black pepper

2 Tbsp unsalted butter

2 cloves garlic

1 sprig fresh rosemary

Take the steaks out of the refrigerator and let them come to room temperature for about 30 minutes before cooking.
Pat the steaks dry with a paper towel, then season both sides generously with sea salt and black pepper.
Heat the vegetable oil in a large skillet over high heat until shimmering.
Carefully place the steaks in the hot skillet and sear for 4-5 minutes without moving them, until a golden-brown crust forms.
Flip the steaks and add butter, garlic, and rosemary to the skillet.
Baste the steaks with the melted butter and cook for an additional 4-5 minutes, or until they reach your desired doneness.
Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing and serving.

For best results, use a meat thermometer to check for doneness, and always let the steak rest before slicing.

Keywords: Pan Seared Steak, Steak Meal Prep Ideas, New York Strip, Ribeye, Top Sirloin, Easy Steak Recipe