Pan-Seared Steak
Chef Jay
Rated 5.0 stars by 2 users
Author:
Chef Jay
Servings
2
Prep Time
10 minutes
Cook Time
11 minutes
Hey there, it’s Chef Jay! 🥩🔥 Let’s cook up a classic with my Pan-Seared NY Strip Steak! This 14 oz beauty gets seasoned with Balinese Truffle Salt, then seared to juicy, golden perfection. 🍃🧄 Flipping every 30 seconds keeps that crust even, and finishing with butter, smashed garlic, and fresh thyme adds rich, savory depth. Baste it up, let it rest, then slice and sprinkle a final touch of Truffle Salt for a mouthwatering finish. Steak night just got epic—dig in! 🍽️✨
Ingredients
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14 oz Butcherbox NY strip steak
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2 Tbsp Butter
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1 clove Garlic
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1 Tbsp Olive oil
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3 sprigs Thyme
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Balinese Truffle Salt
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Cutting board
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Plate
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Knife
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Paper towel
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Large saute pan
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Large spoon
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Tongs
Mise En Place 🔪
Directions
How to Cook 🍳
***Just before the class begins, take out the steak, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***
Heat a large saute pan over high heat.
Season the steak with Balinese Truffle Salt.
Add the olive oil to the pan. Right before the oil begins to smoke, add the steak to the pan.
While cooking over high heat, flip the steak every 30 seconds. Keep flipping the steak every 30 seconds for about 2-3 minutes for a solid medium rare. If you would like your steak cooked more or less, simply increase or decrease the amount of cooking time.
Right before the steak is finished, add the butter to the pan. Smash the garlic clove and add it to the pan along with the thyme. With your spoon, baste the steak for about one minute.
Remove the steak from the pan and rest it on your cutting board. Top with garlic and thyme.
Slice the steak, sprinkle a little Balinese Truffle Salt on top to finish and enjoy!