MADISON’S PAN-SEARED STEAK WITH GARLIC BUTTER

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This recipe is perfect for FIREDISC® because you can sear the steak and prep the butter on one surface. Enjoy. Thank you for the inspiration - https://natashaskitchen.com/pan-seared-steak/
INGREDIENTS:
  • 2 pounds New York Strip steaks (2 steaks), ribeye, or top sirloin steaks (1 pound each, 1 1/4-inch thick)
  • 1/2 tablespoon vegetable oil or any high-heat cooking oil (canola, extra light olive oil)
  • 1 1/2 teaspoons sea salt
  • 1 teaspoon black pepper fresh ground
  • 2 tablespoons unsalted butter
  • 2 cloves garlic peeled and quartered
  • 1 sprig of fresh rosemary
PREPARATION:
  • Pat steak dry with paper towels. Before cooking, season with 1 1/2 teaspoon salt and 1 teaspoon black pepper.
  • Heat FIREDISC® to medium-high heat. Add 1/2 tablespoon oil, swirling to coat. Once the oil is very hot, add steaks. Sear on the first side for 4 minutes until a brown crust forms. Flip and cook another 3-4 minutes. Using Ultimate Gripping Weapon, turn steak on its sides to render white fat and sear edges. (1-minute per edge).
  • Reduce heat to medium. Immediately add 2 tablespoons butter, quartered garlic cloves, and rosemary to FIREDISC®. Spoon butter sauce over steak or apply with silicon brush. Spoon sauce over steak for a minute or until steak is 5-10 degrees from the desired doneness. (The temperature will rise another 5-10 degrees while steaks rest).
  • Transfer steak to a cutting board. Loosely cover and rest for 10 minutes before slicing into 1/2-inch strips. Spoon extra butter sauce over sliced steak to serve.

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