Grammy's Kitchen · Pan-Seared Steak · New York Strip Steak with Garlic Butter
One of 16 pan-seared steak recipes we measured
It ranks #3 of 16 for juiciness among the pan-seared steak recipes we compared. 62 cooks on www.dinneratthezoo.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 16.
| this recipe | typical | |
|---|---|---|
| fat | 8% | 6% |
| salt | 0% | 1% |
| aromatics | 1% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 1021 g | 4 New York strip steaks (8-10 ounces each) |
| 20 g | 1 1/2 tablespoons neutral flavored oil (such as corn oil, safflower oil, canola oil, grapeseed oil or peanut oil) |
| salt and pepper to taste | |
| 57 g | 4 tablespoons butter |
| 12 g | 4 garlic cloves (smashed) |
| 5 g | 5 sprigs fresh thyme |
Method: 9 steps, published by www.dinneratthezoo.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was an easy and delicious way to prepare a steak! In fact, the garlic-thyme butter baste (and subsequent dip) was so good, I forgot I had also made Bernaise sauce! This is definitely a keeper...I can hold my own in the kitchen but never got the hang of gr” — a cook, 5.0★
“I used rosemary too, and the stakes came out amazing. I usually use my barbecue or smoker to cook my steaks, but today is pouring rain so I had to do them inside. These really did taste like steakhouse steaks!” — a cook, 5.0★