Yummy!! This is a great recipe. I modified a bit, and hope a few of these tips may work for you, if desired.
Night before: treat like prime rib. I sprinkled garlic salt on steaks and let them sit overnight in fridge in the original butcher paper.
Day of: bring to room temperature for at least an hour...longer if they're thick. You don't want cold meat going into the pan.
Oil: an oil with a high smoke point must be used...like canola suggested here. It can be safflower or vegetable or even peanut oil...Google smoke point.
Butter: butter alone cannot be used or you'll set off the fire alarms and smoke detectors....the milk solids are what's burning. You won't like it.
Ghee: Consider using ghee, which is butter with the milk solids removed...doesn't spoil easily, is lactose free, and more importantly, has a smoke point of almost 500⁰, which is higher than the oil. You could use a combo of ghee and unsalted butter, like I did, which will raise the smoke point of the butter for a short time.
My method: I used vegetable oil as it's what I had on hand. Seared one side for 4 minutes...use your stove timer to get this right. I set for 5, but steaks were ready to flip after 4 mins.
After flipping, I lowered the heat some (thicker steaks) and then put 2 tablespoons of ghee in the pan and spread a butter mixture (below) on top of the steaks. Set your timer again...this was 6 minutes for me.
Instead of putting butter and spices in the pan, I made a paste and put it on top of the steaks after I flipped them. Set out some butter to soften, add rosemary, thyme and pepper to taste (or whoever you want) and mash together with a fork. After flipping, spread the paste on the top of the entire steak, and let is slowly melt and run the down sides. OMG!
By the time the milk solids started to smoke, the steaks were done! And we are one happy couple. Enjoy!!Read More
If possible, what adjustments can be made to have this as medium well instead of medium rare?Read More
best meat i have ever eaten i eat it everyday it is so good make it now it is worh itRead More
The smoke was expected but still overwhelming. The main problem I had though was with the butter and herbs. They burned immediately in the cast iron pan on medium high heat. Hard to baste with charred butter.Read More
This was the first time making it and it was a huge success! My husband loved it. Will definitely make this again. Did not require a lot of prep and such an easy recipe. Thanks for this.Read More
One Friday evening I finally decided to cook some dry aged NY strip steaks with Kerrygold garlic herb butter under the broiler in the oven, essentially using the same ingredients in this recipe, and using a LeCruset cast iron skillet. By the time the weekend was over I had sold our top of the line Weber propane grill. That was five years ago, and we have never looked back.Read More
WHERE IS THE OPTION TO PRINT THE RECIPE? I ABSOLUTELY HATE IT WHEN THAT IS OMITTED.Read More
The rib-eyes were delicious- but set off my smoke alarms all over my house in spite of using my exhaust fan. Once the alarms shut off (10 minutes or so) and we were able to eat, they were amazing. Don't think I can make them again the same way unless I cook them on a much lower heat unfortunatly.Read More
Butter them steaks up baby !Read More
This is making my mouth water right now thinking about this steak.Read More
I always thought using butter on a steak was weird until I actually tried it.Read More
This steak was like butter, delicious, just amazing. Reminiscent of the best steakhouses have to offer. My fiancé kept moaning as he ate it. Very easy to do, but tastes like you've been cooking it all day. Be sure to use saltless butter, just a smidge too much salt, but that was my fault. A keeper for sure.Read More