One Pan Seared Strip Steak with Garlic, Rosemary, Butter and Veggies
Prep time
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Once you learn these easy techniques and buy good quality meat, you too can prepare this amazingly tasty steak at home!
Recipe type: Dinner
  • 2 New York Strip Steaks, 1.5-2" thick
  • 1 tsp kosher salt and ¾ tsp black pepper or 1 tsp. Montreal Steak Seasoning
  • 1 tbsp. extra light olive oil or high smoke point oil
  • 2 tbsp. butter
  • 2+ rosemary or thyme springs
  • 2 garlic cloves, chopped
  • asparagus, bell peppers (optional)
  1. Remove steaks from the refrigerator and allow to come to room temperature, about 30 minutes or more before cooking.
  2. Pat the steak dry on all sides with paper towels before cooking to aid browning.
  3. Season with salt and pepper or use Montreal Steak Seasoning, my favorite seasoning for steaks and burgers since it contains salt, pepper, garlic, and paprika. Go lightly on this seasoning since it has lots of salt and pepper.
  4. Spread the seasoning evenly with your hands.
  5. Preheat your cast iron skillet to medium-high heat. Make sure the pan is super hot before you put the steak on it.
  6. When you see smoke coming out of the pan, you are ready to add the oil to the pan to prevent the steak from burning.
  7. Add oil and sear the sides first for about a minute.
  8. Lay your steaks down and allow 3 to 4 minutes per side for a 1-inch-thick steak without moving or touching it. Make adjustments for steaks that are thicker or thinner.
  9. Flip steaks over and cook until another side is browned, 3-4 minutes. Check the doneness with your finger. As the steak cooks, it releases moisture and becomes firmer. Rare steak feels slightly soft and well done is firm to the touch.
  10. Turn the temperature down to medium-low and add butter, herbs, and garlic.
  11. Baste the steak on both sides.
  12. If you plan to add asparagus and sliced peppers, as I have done, just move the steaks to the side of the pan, side position and add the veggies. You only need to cook them for a minute or two.
  13. Baste steaks and veggies with aromatics from the pan.
  14. Remove the steaks and allow to rest for a few minutes before serving.
Recipe by Crafty Cooking by Anna at