How to cook best steak dish !!
Today’s recipe is more of a technique than a recipe – but it’s one that all steak lovers should know because it’s easy, worthy of using on high quality steaks and also a way to really elevate economical steaks.
It’s as simple as this: while the steak is searing in the pan, throw in butter, garlic and thyme and baste continuously as the steak finishes cooking. The garlic-thyme infused butter does all sorts of wonderful things to the steak, seeping into the cracks and crevices, and adhering to the crust of the steak.
It’s pan seared steak made Outrageous – and that’s Outrageous with a capital
INGREDIENTS
2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
1 1/2 tsp sea salt
1 tsp black pepper freshly ground
2 Tbsp unsalted butter
2 cloves garlic peeled and quartered
1 sprig of fresh rosemary
DIRECTIONS
Continued on next page (page 2)
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