STEAK HOUSES CHICAGO RECIPES

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PAN-SEARED STRIP STEAK RECIPE | MYRECIPES



Pan-Seared Strip Steak Recipe | MyRecipes image

This fantastic strip steak is the perfect dinner for date night or any special occasion that deserves something extra delicious on the table. A little butter adds richness and keeps the leaner-than-usual beef moist without adding much in the way of total fat. Don't know how to cook steak on the stove? No worries! Not only is this one of our best steak recipes, it's incredibly easy. However, a word of caution: This recipe is smoky! Keep your exhaust fan on high or cook in a skillet on a hot outdoor grill.

Provided by Robin Bashinsky

Total Time 51 minutes

Yield 6 servings (serving size: 3 ounces beef and 3/4 teaspoon butter mixture)

Number Of Ingredients 7

2 (12-ounce) lean, grass-fed New York strip steaks
1 teaspoon kosher salt
¾ teaspoon black pepper
1 tablespoon olive oil
2 tablespoons butter
2 thyme sprigs
2 garlic cloves, crushed

Steps:

  • Let steaks stand 30 minutes at room temperature.
  • Sprinkle salt and pepper evenly over steaks. Heat a large cast-iron skillet over high heat. Add oil to pan; swirl to coat. Add steaks to pan; cook 3 minutes on each side or until browned. Reduce heat to medium-low; add butter, thyme, and garlic to pan. Carefully grasp pan handle using an oven mitt or folded dish towel. Tilt pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan; cover loosely with foil. Let stand 10 minutes. Reserve butter mixture.
  • Cut steak diagonally across grain into thin slices. Discard thyme and garlic; spoon reserved butter mixture over steak.

Nutrition Facts : Calories 197 calories, CarbohydrateContent 0.3 g, CholesterolContent 73 mg, FatContent 10.2 g, ProteinContent 26.3 g, SaturatedFatContent 4.4 g, SodiumContent 410 mg

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Valle's Steak House was an American chain of restaurants that operated on the East Coast of the United States from 1933 to 2000. The chain's menu focused on steaks and lobsters.A family-run business, Valle's aggressively expanded during the early 1970s …
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Go pull up a list of the top steak houses in NYC, or in Chicago, or in Los Angeles, and find me the steak house that doesn't have a steak au poivre, or a bunch of other sauce options. What you're saying about steak restaurants is just not true at all.
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Go pull up a list of the top steak houses in NYC, or in Chicago, or in Los Angeles, and find me the steak house that doesn't have a steak au poivre, or a bunch of other sauce options. What you're saying about steak …
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