Rosemary-Seared NY Strip Steak
- 5m Prep Time
- 12m Cook Time
- 20m Ready In
A cast iron skillet is the secret to achieving steakhouse quality at home. This rosemary-seared NY strip steak is seasoned simply and roasted to perfection.
Ingredients
- 1 beef strip steak
- Kosher salt and pepper
- 2 tsp olive oil
- 4 clove garlic not peeled
- 1 sprig fresh rosemary
Nutrition (per serving, estimated)
Estimated based off 5 of 5 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 1000 mg
- Iron: 10 mg
- Magnesium: 149 mg
- Phosphorus: 896 mg
- Potassium: 2288 mg
- Zinc: 7.57 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 beef strip steak
- Kosher salt and pepper
- 2 tsp olive oil
- 1 sprig fresh rosemary
Prepare
- 4 clove garlic, not peeled
Let's Cook
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Step 1.
Preheat the oven to 425°F. Place a medium cast-iron skillet over medium-high heat and let it get hot.
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Step 2.
Season the 1½-inch-thick beef strip steak (about ¾ pound) with ½ teaspoon each kosher salt and black pepper.
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Step 3.
Add 2 teaspoons olive oil to the hot skillet, then add the seasoned steak, 4 unpeeled garlic cloves, and 1 sprig fresh rosemary. Cook until the steak is browned, about 3 minutes per side.
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Step 4.
Transfer the skillet to the preheated oven and roast until the steak reaches your desired doneness, 3 to 6 minutes for medium (an instant-read thermometer inserted into the thickest part should read 135°F for medium).
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Step 5.
Remove the skillet from the oven. Transfer the steak to a cutting board and let it rest for at least 5 minutes before slicing. Serve the steak with the roasted garlic and rosemary.