Simple Garlic Butter Steak

I debated on which recipe I should make the first I posted here. I thought about something I've made very recently, or a more complicated or exciting dish. But at the end of the day, this is a mainstay, and easily one of my favorite things to make. When I was living with a lot of friends in college, I didn't really have much cooking experience, and I wanted something that would be easy, but delicious. I'll never forget when one of my roommates took a bite of his and told me it'd been the first time he'd eaten something since leaving home that tasted like home.

This extremely simple garlic butter steak recipe is ready in 20-30 minutes, doesn't need any fancy ingredients, and can be matched up with just about any vegetable or starch you like for a perfect quick week night meal. My personal favorite cut of meat is a New York Strip, but really any standard steak cut works, just be mindful of the steak's doneness!

Ingredients and Recipe

Ingredients	Recipe
1 Steak 1 tsp. Salt 1 tsp. Black pepper 1 tsp. Thyme 2 tbsp. Butter 1/2 tbsp. Minced garlic	Line a baking sheet with aluminum foil and preheat oven to 250 degrees. Take one steak and coat in salt, pepper, and thyme, then place onto your baking sheet. Bake the steak for about twenty minutes. Melt 1 tbsp butter with miced garlic in a skillet on medium high heat. Add the steaks once the butter is melted. Let it sit for 30 seconds, then flip, adding your other tbsp butter. It can cook for 2-4 minutes. Use the finger technique to determine doneness. After about 30 more seconds, tilt the skillet away from the steak, and baste it by spooning the garlic butter over it repeatedly. Once out of the pan the meat will continue to cook due to its high internal temperature, so make sure to let steaks rest for at least five minutes before enjoying!

Ingredients

Recipe

1 Steak

1 tsp. Salt

1 tsp. Black pepper

1 tsp. Thyme

2 tbsp. Butter

1/2 tbsp. Minced garlic

Line a baking sheet with aluminum foil and preheat oven to 250 degrees.

Take one steak and coat in salt, pepper, and thyme, then place onto your baking sheet. Bake the steak for about twenty minutes.

Melt 1 tbsp butter with miced garlic in a skillet on medium high heat. Add the steaks once the butter is melted. Let it sit for 30 seconds, then flip, adding your other tbsp butter. It can cook for 2-4 minutes. Use the finger technique to determine doneness.

After about 30 more seconds, tilt the skillet away from the steak, and baste it by spooning the garlic butter over it repeatedly. Once out of the pan the meat will continue to cook due to its high internal temperature, so make sure to let steaks rest for at least five minutes before enjoying!

As you can see, I made this NY strip and served it with some creamy garlic mashed potatoes and sauteed asparagus.

The finger test is a helpful way to check the steak's doneness if you don't have a meat thermometer handy! For the finger test, hold your hand palm-side up and press your fingers to your thumb, and press on the meat of your hand below the thumb. The feel of that part of your hand equates to what the exterior of the steak should feel like. Your index finger is the feel of a rare steak, middle finger is medium rare, ring finger is medium, pinky is well done.

Alternatively, a meat thermometer should read 120, 125, 135, 150, or 160 in ascending order of doneness.