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.
- 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