2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)

1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil

1 1/2 tsp sea salt

1 tsp black pepper freshly ground

2 Tbsp unsalted butter

2 cloves garlic peeled and quartered

1 sprig of fresh rosemary


Before cooking, take your steaks out of the fridge and let them come to room temperature (30 min for thin steaks about an hour for thick steaks)

Use a heavy-duty pan… a cast iron skillet or a ST grill, ideally

AFTER the pan has been heated, generously oil it! (Medium to High Heat)

Season your meat on both sides with salt and pepper. McCormick, Weber, and Steakhouse are all good brands that can be found in most grocery stores.

DO NOT TOUCH/TURN YOUR STEAKS FOR AT LEAST 3-4 MINUTES AFTER PLACING THEM IN THE PAN, UNTIL A NICE SEAR HAS FORMED. Allow 3-4 minutes for the steaks to cook on the other side after flipping them.

If your steaks are thick, finish them in a hot oven warmed to 375° for 5 to 10 minutes for a medium to medium-well done steak.


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