Anyone else getting sticker shock when perusing the beef section at the market? The price of beef has gotten astronomically expensive! Even lowly ground beef, that used to be an inexpensive protein and made a regular appearance on the table when my kids were growing up is showing up on the table less and less often. My kid’s favorite ground beef meals; Big Mac Burgers with the Iconic Special Sauce, Quick & Easy To Make Crispy Pan Fried Beef Tacos, Daddy’s Delicious Spaghetti & Meat Sauce Recipe, The Best Darn Cheddar Jalapeño Stuffed Burger Ever, One Skillet, Quick & Easy, Homemade Hamburger Helper, Sloppy Joe’s, and my favorite sneaky way to get my kids to eat their veggies, The Most Marvelously Moist & Tender Meatloaf . All staples in my regular rotation of meals, but sadly, even ground beef is becoming more and more of a luxury ingredient. When steaks went on sale they often made an appearance and were always a hit with the meat and potato loving men in my life. Sadly, they haven’t made an appearance on the dinner table in quite a long while. But when I do score some steaks, this easy to execute pan frying method will produce perfectly cooked, utterly delicious steaks that are sure to please all the beef lovers in your life!
Since it takes just a few quick minutes to cook these steaks on the stovetop, prepare all the ingredients before you turn on the burner. Don’t fret, there’s just a few. Mince the garlic and the fresh rosemary and fresh thyme. Set aside.
Wash steaks under cold running water and blot them dry with paper towels.
TIP: For the best flavor use bone-in New York steaks instead of boneless. Ribeye steaks would also be delicious prepared this way, if you can afford them.
Season both sides of the steaks liberally with salt and pepper.
Heat a large cast iron pan over medium high heat until the pan is screaming hot.
Once the pan is really, really hot add oil to the cast iron skillet.
TIP: Since these steaks are cooked over very high heat, be sure to use a high smoke point oil such as avocado oil or canola or vegetable oil, and turn on the exhaust fan over the stove.
Place steaks in the hot pan and cook for 5 minutes on the first side, until seared and golden brown. Resist the urge to move them around in the pan, leave them undisturbed so they get a nice golden brown sear on them.
Flip steaks over and sear on second side for 2 minutes.
Add butter to the skillet.
Once butter is melted, add the minced garlic and minced herbs to the pan.
Spoon garlic, herbed butter over the steaks as they continue to cook for another 3-4 minutes for medium rare steaks.
Cook for additional time if you prefer more well done steaks.
TIP: Keep in mind, that steaks will continue to cook after they are removed from the heat, so pull them before you think they are cooked to your preferred doneness.
When steaks are cooked to your preferred doneness, remove them from the pan and place them on platter. Pour the pan juices over the top of the steaks along with the garlic bits and herbs.
Cover steaks with a sheet of foil to keep them warm and allow them to rest for ten minutes before serving. This allows the steaks to continue to cook, the juices to redistribute, and keeps them nice and tender, juicy and moist when you cut into them.
Serve by spooning pan juices with the garlic and herbs over each steak.
Round out the meal and serve these delectable steaks with an easy to make, tangy Rockin’ Good Rocket Salad. This salad comes together in just a few quick minutes, and the peppery arugula is perfect with steaks. Easy to make, delicious, and healthy. It checks all the boxes when it comes to a perfect salad.
These steaks are equally delicious served with this Rich & Creamy Caesar Salad With Crisp, Garlicky Toasted Croutons. It’s one of my personal favorite salads!!! Better than anything you can buy in a bag at the market! It’s even better than most Caesar salads you can get at a restaurant. Yes, it’s that good!
Don’t throw out any leftover steak or let it get pushed to the back of the fridge until it’s covered in a blue moldy fuzz! Instead use last night’s meal to create this fabulous left-over make-over, Steak Hash. Top it with an over medium egg and let the runny yolk goosh all over the hash. Oh my! This is sooooo good!!!
No one can afford to ruin an expensive steak. This easy to execute pan frying method produces, tender, juicy, perfectly cooked steaks every time in just a few quick minutes. No need to stand over a BBQ grill either. You can get these perfectly cooked, delicious steaks on the table no matter what the weather is outside. The next time you score some New York steaks at the market, give this cooking method a try. You won’t be disappointed…I promise!
Garlic Herb Pan Fried Steaks
Equipment
- Cast iron skillet
Ingredients
- 3-4 lbs bone-in, New York Steaks
- salt and pepper, for seasoning
- 3 tbsp avocado oil, vegetable oil, or canola oil
- ½ stick butter
- 6 cloves garlic, minced
- ½ tsp fresh thyme, minced
- 1 tsp fresh rosemary, minced
Instructions
- Wash steaks under cold running water and blot dry with paper towels.
- Season both sides of the steaks liberally with salt and pepper.
- Heat 3-4 tablespoons avocado oil over medium high heat in a large cast iron skillet.
- Place steaks in hot pan and cook for 5 minutes on the first side, until seared and golden brown.
- Flip steaks over and sear on second side for 2 minutes.
- Add butter to the skillet.
- Once butter is melted, add the minced garlic and minced herbs to the pan.
- Spoon garlic, herbed butter over the steaks as they continue to cook for another 3-4 minutes for medium rare steaks.
- Cook for additional time if you prefer more well done steaks.
- When steaks are cooked to your preferred doneness, remove them from the pan and place them on plate.
- Pour the pan juices over the top of the steaks.
- Cover steaks with a sheet of foil to keep them warm and allow them to rest for ten minutes before serving. This allows the juices to redistribute and keeps them nice and tender, juicy and moist when you cut into them.
- Serve by spooning pan juices with the garlic and herbs over each steak.
Did You Make This?
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