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Pan Seared New York Strip Steak with Garlic-Bourbon Butter

A recipe for New York Strip steaks, lightly seasoned then pan seared to perfection, topped with a homemade garlic-bourbon-chili butter that melts into every nook and cranny.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: American
Servings: 2
Calories: 623kcal


  • ½ stick butter softened
  • 1 tablespoon bourbon
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • 2 New York Strip steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic chopped
  • 3 sage leaves chopped
  • 2 tablespoons chopped parsley


  • Make your butter first by combining butter, bourbon, chili powder and garlic powder in a bowl. Mix well.
  • Wrap butter in a plastic sheet and form into a log. Refrigerate until ready to use.
  • Bring your New York Strip steaks to room temperature and season with salt and pepper.
  • Heat a cast iron pan to medium heat. Add olive oil and heat.
  • Add steaks along with garlic, sage leaves and half of the parsley. Sear the steaks about 3 minutes, then flip and sear 3-4 minutes more, to your preferred doneness. Baste the steaks a bit in the garlicky-herb oils.
  • Serve topped with slices of garlic-bourbon butter and additional parsley sprinkled over the top


Calories: 623kcal | Carbohydrates: 2g | Protein: 45g | Fat: 46g | Saturated Fat: 16g | Cholesterol: 137mg | Sodium: 130mg | Potassium: 627mg | Vitamin A: 520IU | Vitamin C: 6.3mg | Calcium: 27mg | Iron: 4.1mg