Cast-Iron Garlic-Butter Strip Steak for Two

Set up for two steaks

Use a seasoned 12-inch cast-iron skillet, tongs, a large spoon, a heatproof mitt and an instant-read food thermometer. Check that both steaks fit flat without touching before you start. If they do not, use two pans or cook separately; the timing below assumes one uncrowded batch.

Lodge, a cookware manufacturer, recommends drying steak surfaces and leaving space in the skillet for searing. Have your ingredients measured and your serving plate ready first. Turn on kitchen ventilation, and keep the pan handle clear of the edge of the stove.

• Choose steaks of matching thickness

Sources: Lodge Cast Iron — searing preparation and skillet spacing (cookware manufacturer)

Keep the seasoning measured and the butter late

The four grams of salt below are the total for both steaks, not the amount for each side. Use plain, unseasoned beef; if the package already contains seasoning or an added solution, reduce or omit the added salt. Unsalted butter keeps that final addition separate from your salt measurement.

ThermoWorks, a thermometer manufacturer, describes finishing steak by spooning butter flavored with crushed garlic and thyme over the surface. This version uses that general technique with strip steaks, gentler finishing heat and the USDA safety endpoint. Do not leave butter and garlic unattended in the hot skillet.

• Read the salt-by-weight and seasoning guide

Sources: ThermoWorks — finishing steak with a butter baste (equipment manufacturer)

Treat the timing as a planning estimate

Allow about 10 minutes for preparation and preheating, about 15 minutes for cooking, and five minutes for resting. Those estimates total 30 minutes. The Beef Checkoff lists 12–15 minutes for a one-inch strip steak in its skillet chart, but a different burner, pan load or heat adjustment can change the result.

USDA guidance calls for 145°F before removal from the heat and a rest of at least three minutes; this recipe uses five. Enter the thickest section from the side to reach the center, avoiding large fat pockets, and check both steaks. A browned surface or a predicted rise during resting cannot replace that measurement. Follow any additional cooking directions on the package.

• Compare cooking times by thickness and method
• See where to place the thermometer

Sources: Beef Checkoff — skillet cooking time guidelines (beef industry source) · FoodSafety.gov — safe minimum internal temperatures · USDA FSIS — cooking temperatures, leftovers and food safety · USDA FSIS — food thermometer placement

Serve simply and store leftovers promptly

Our serving suggestion is a green salad and potatoes prepared before the steaks go into the pan. Spoon on the garlic butter at the table and let diners decide whether they want more pepper. Slice across the grain if serving on a shared platter, or serve each steak whole.

Refrigerate leftovers in shallow containers within two hours, or within one hour if the surrounding temperature exceeds 90°F. Keep the refrigerator at 40°F or below, use cooked steak within three to four days, and reheat leftovers to 165°F.

Sources: USDA FSIS — cooking temperatures, leftovers and food safety · FoodSafety.gov — safe minimum internal temperatures

Recipe

Serves: 2 servings

Prep time

10m

Cook time

15m

Total time

30m

Ingredients

• 2 plain boneless New York strip steaks, approximately 10 ounces (283 grams) each and 1 inch thick, fully thawed and refrigerated
• 4 grams kosher salt, total for both steaks
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon canola oil
• 2 tablespoons unsalted butter
• 3 garlic cloves, peeled and lightly crushed
• 2 fresh thyme sprigs

Method

1. Measure the ingredients and set out a clean serving plate. Preheat a seasoned 12-inch cast-iron skillet over medium-high heat for about five minutes. Meanwhile, pat the refrigerated steaks dry and distribute the salt and pepper over both faces and the edges. Wash hands after handling raw meat.
2. Add the canola oil and swirl to coat the cooking surface. Carefully lay the steaks away from you, leaving a gap between them. Sear for about two minutes, turn with tongs, then sear the second side for about two minutes. Reduce the heat if the surface is charring or the oil is smoking heavily.
3. Lower the burner to medium and continue cooking, turning about once a minute. Begin checking each steak’s center after about six minutes of total cooking. Insert the probe from the side into the thickest part. Continue cooking until the centers approach 135–140°F; this is a checkpoint for adding butter, not a serving temperature.
4. Reduce the burner to low. Add the butter, crushed garlic and thyme. If the butter darkens rapidly, move the pan briefly off the burner to moderate the heat. Wearing a heatproof mitt, tilt the skillet slightly and spoon the foaming butter over the steaks. Return to gentle heat as needed, turning and checking every 30–60 seconds, until each steak measures at least 145°F in the center. If a steak reaches 145°F before the butter stage, remove it and melt its garlic butter separately over low heat.
5. Transfer each finished steak to the clean plate with clean tongs as soon as it reaches the required temperature. Do not keep the first steak cooking while waiting for the second. Allow about 12–18 minutes of total cooking as a rough planning range, but continue if necessary to reach 145°F.
6. Rest off the heat for five minutes. Spoon the hot garlic butter over the steaks, discard the thyme stems, and serve. Refrigerate any leftovers promptly according to the storage guidance above.