If you’ve never tried the reserve sear technique for cooking steak at home… let me just tell you I finally tried it and I’m not going back to any other method! It just cooks so perfectly and I paired it with this insanely flavorful Garlic and Rosemary Compound Butter that just does wonders for these perfect cuts of NY Strip Steak!
I’m excited to be partnering with the New York Beef Council for this awesome recipe that I’ve developed using their amazing cuts of NY Strip that they were gracious enough to send to me! This is hands down one of my favorite recipes on my blog and will absolutely be a staple in my household. I love having a nice steak night, especially after a good workout during the day to get that protein fix in.
Note: This recipe can be made dairy-free by substituting the butter for a vegan butter alternative.
Ingredients
Garlic & Rosemary Compound Butter
- 8 oz room temperature unsalted butter I used Kerrygold (if you use salted butter, omit the addition of the kosher salt)
- 8 garlic cloves finely chopped
- 1 teaspoon kosher salt
- 3 sprigs fresh rosemary
Steak
- 1 NY strip steak see notes for cooking times of other cuts of meat
- kosher salt
- freshly cracked black pepper
Instructions
Garlic & Rosemary Compound Butter
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Place the butter into a bowl. Add in the garlic cloves and kosher salt.
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Remove the rosemary leaves from the stalk and chop finely the leaves. Add to the butter and mix until everything is evenly distributed.
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Transfer the butter to an approximately 1 foot piece of parchment paper, loosely forming a 6 inch log. Roll the paper lengthwise over the butter to form a log. Using two hands, one on each open end of the paper, twist the ends in opposite directions until the butter inside is tightly wrapped.
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Transfer to the freezer for at least one hour or until firmly set. Slice with a knife into rounds, making sure to remove the outer paper!
Steak
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Preheat oven to 200 degrees F and place oven rack in the center.
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Using a wire rack baking tray (Tip: if you don’t have one, but you have a regular wire rack for cooling cookies or baked items then try putting that on top of a baking sheet), place steaks on top. Season liberally with salt and pepper on each side.
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Bake for 1 hour.
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Heat a cast iron skillet on high until very hot. Add a tablespoon of canola oil and sear the steak for 1 minute and 30 seconds on each side or until a nice brown sear has developed.
In the last minute of cooking, add in 2 slices of compound butter and baste with a spoon (i.e., angle your pan to one side and use the spoon to collect the melted butter and continually pour over the steaks to add flavor).
If there is a fat cap on your steaks, be sure to sear that for about one minute as well.
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Let rest on a cutting board for 5 minutes before slicing. Top each steak with one slice of the compound butter to serve.
Recipe Notes
Strip steak or ribeye: follow recipe (60 minutes cooking time)
If using a filet mignon or sirloin: reduce cooking time to 30 minutes
If using a very large bone-in steak: increase cooking time to 1 hour and 15 minutes
I would not recommend this method for hanger, skirt or flank steak.
What do you think?