Here is a recipe for a perfectly seared steak with rosemary butter. This is the easiest, most foolproof steak recipe I could give you. All you’re doing is pan searing the steak and topping it off with butter and rosemary. Really, that’s all there is to it! This no fuss recipe also requires very little prep! Done in no time!
I’m not going to belabor the point of this recipe with too much copy here. It’s a really easy steak recipe that leverages butter and rosemary to season. No need to overcomplicate things. Let’s get right to the point, right? You came for an easy and delicious steak recipe and you’re going to get one.
As always, start off by seasoning your meat well before cooking it with a good kosher salt.
Then, with a super hot cast iron pan, sear the salted steak for a few minutes on each side to get a good crust on it. Then, make sure to lower the heat and let it cook a few minutes longer, until it’s 130F internally.
I really do recommend a meat thermometer for gauging internal meat temperatures, btw! It’s a lifesaver and a staple tool for any kitchen.Print
1 pound of New York strip steak
1 tablespoon of butter
2 sprigs of rosemary – 1 chopped and one kept whole for decoration
- Preheat the oven to 425F and place a skillet in the oven as it heats up. Season the steak with kosher salt all over, and let it sit at room temperature so the salt seasons the meat from the inside out.
- Once the oven is at 425F, keep the skillet in there for another 5 minutes to make sure it’s really hot.
- Transfer the skillet to the medium-high flame and sear the steak on each side for 2 minutes, to get some good color on each side.
- Add in the butter and chopped rosemary, and spoon over the steak as it cooks. Lower the heat and cook for another 4 minutes each side until it’s 130F internally.
Keywords: steak, rosemary butter steak, pan seared steak, reverse seared steak