Grammy's Kitchen · Pan-Seared Steak · Pan-Seared Steak with Garlic Butter
One of 16 pan-seared steak recipes we measured
from natashaskitchen.com
It ranks #3 of 16 for juiciness among the pan-seared steak recipes we compared. 611 cooks on natashaskitchen.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 | 6% | 6% |
| salt | 1% | 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.
| 907 g | 2 lbs New York Strip Steaks (2 steaks) (or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)) |
| 7 g | 1/2 Tbsp vegetable oil (or any high heat cooking oil like canola or extra light olive oil) |
| 9 g | 1 1/2 tsp sea salt |
| 2 g | 1 tsp black pepper (freshly ground) |
| 28 g | 2 Tbsp unsalted butter |
| 6 g | 2 cloves garlic (peeled and quartered) |
| 1 g | 1 sprig fresh rosemary |
Method: 4 steps, published by natashaskitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This was my first time cooking a steak on my own. I chose some thick ribeye cuts and followed the recipe as closely as possible. I thought that I may have burned the steak because I got a very dark sear, but the crust was so delicious! It was a 10/10! I'll be ” — a cook, 5.0★
“restaurant quality steak!! follow the directions completely. my only divergence is to, in the morning melt the butter then add fresh minced garlic and the tiny pieces of rosemary. I stir into butter as soon as it is melted and let it marinate all day.” — a cook, 5.0★