Recipe Background
Pop's Famous Steak is really worth writing home about. Seriously! We always get excited when he says that's what he's cooking up tonight. Every slab of meat is cooked to perfection and drizzled with this amazing butter sauce that is just out of this world. There's not much to say other than "trust us and taste Pop's Famous Steak for yourself." You won't be disappointed!
Pop's Famous Steak is really worth writing home about. Seriously! We always get excited when he says that's what he's cooking up tonight. Every slab of meat is cooked to perfection and drizzled with this amazing butter sauce that is just out of this world. There's not much to say other than "trust us and taste Pop's Famous Steak for yourself." You won't be disappointed!
Ingredients
- 1/2 tablespoon vegetable oil
- 2 (1-pound) New York strip ribeye, or top sirloin steaks, pounded to 1 1/4-inch-thick
- 1 1/2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons unsalted butter
- 2 cloves garlic peeled and quartered
- 1 sprig fresh rosemary
Directions
- Heat a cast-iron pan over medium-high heat until hot.
- Add the oil to the pan and heat, swirling to coat, until it is very hot.
- While the pan is heating, pat the steaks dry with a paper towel.
- Generously season the steaks with the salt and the pepper.
- Add the steaks to the hot skillet and sear on one side until a brown crust forms, about 4 minutes.
- Flip the steaks and cook, for about 3-4 minutes.
- Use tongs to turn the steaks on their sides and cook until the white fat is rendered and the edges are seared, about 1 minute per edge.
- Reduce the heat to medium and add the butter, the garlic cloves, and the rosemary.
- Cook the butter mixture until the butter melts.
- Spoon the butter sauce over the steaks until they are about 5-10 degrees from your desired doneness (140 degrees F for medium-rare, 155 degrees F for medium), about 1 minute.
- Transfer the steaks to a cutting board, loosely cover them, and let them rest for 10 minutes.
- Slice the steaks into 1/2-inch strips.
- Serve the steaks with the remaining butter sauce.
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