Umami
Umami

Fothergill Meals

Pan-Seared Steaks

4 servings

servings

4 minutes

active time

10 minutes

total time

Ingredients

2 (12-oz) New York strip or ribeye steaks or 4 (6-oz) filet mignons, about 1½ inches thick

1 heaping teaspoon kosher salt

½ teaspoon freshly ground black pepper

2 tablespoons vegetable oil

1 tablespoon unsalted butter

A few sprigs fresh thyme leaves

Directions

To begin, pat the steaks dry with paper towels.

Season the steaks all over with the salt and pepper.

Turn on your exhaust fan and heat a heavy pan (preferably cast iron or stainless steel) over medium-high heat until it's VERY hot.

Add the oil to the pan and heat until it begins to shimmer and move fluidly around the pan.

Carefully set the steaks in the pan, releasing them away from you so the oil doesn’t splatter in your direction. The oil should sizzle.

Leave the steaks alone! Avoid the temptation to peek or fiddle or flip repeatedly; the steaks need a few minutes undisturbed to develop a golden crust. Flip the steaks when they release easily and the bottom is a deep-brown color, about 3 minutes. Continue to cook the steaks for another 3 to 4 minutes on the second side for rare to medium-rare. (For medium, cook 4 to 5 minutes on second side; for well-done, cook 5 to 6 minutes on second side).

During the last minute of cooking, add the butter and thyme sprigs to the pan with the steaks.

If you are serving the steaks unsliced, transfer them to plates and serve hot. If you plan to slice the steaks, transfer them to a cutting board and let rest, covered with aluminum foil, for 5 to 10 minutes; then slice thinly against the grain.

Nutrition

Serving Size

6-oz portion NY Strip

Calories

492

Total Fat

39 g

Saturated Fat

14 g

Unsaturated Fat

-

Trans Fat

-

Cholesterol

147 mg

Sodium

421 mg

Total Carbohydrate

-

Dietary Fiber

-

Total Sugars

-

Protein

33 g

4 servings

servings

4 minutes

active time

10 minutes

total time
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