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Hello ladies and gents this si the Viking telling you that today we are talking about

Garlic Butter Steak

Garlic Butter Steak with Asparagus and Mushrooms - pan seared skillet recipe plus"how to" tips to cook the best tender steak at home. This easy to customize recipe is also gluten free, low carb, paleo and keto friendly.

  •  Prep Time 10 minutes
  •  Cook Time 15 minutes
  •  Total Time 25 minutes
  •  Servings 2 servings
  •  Calories 667 kcal


Ingredients

  • 2 One and half inch 1 1/2 boneless New York strip or rib-eye steaks trimmed
  • 1 1/2 tablespoons olive oil divided
  • Coarse salt and freshly ground pepper
  • 2 tablespoons butter for serving use ghee for dairy free version
  • 2 cloves garlic minced
  • 2 sprigs fresh thyme or rosemary finely chopped
  • 1/2 teaspoon fresh rosemary finely chopped

Instructions

  1. Pat steaks dry with a paper towel.
  2. Heat a cast iron skillet over high heat for several minutes, until the pan begins to smoke.
  3. Add 1 tablespoon of oil to the pan and brush on the remaining oil on the steak. Generously season the steak with salt and pepper.
  4. Carefully place the steaks in the hot pan and allow to sear (undisturbed) on the first side until crust forms. About 3-4 minutes. Using tongs, flip the steaks over and continue to cook until desired doneness
  5. Once the steaks are almost done, reduce heat to low. Add butter, garlic, and herbs to the pan. Use an oven mitt or dish towel, grasp the than pan handle and tilt and swirl the pan to allow butter to melt. Use a spoon to drizzle and baste steaks until juicy on both sides (flip after 30 seconds) for about a minute.
  6. Transfer the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing.
  7. Serve with roasted asparagus and sauteed mushrooms (if desired) along with any remaining sauce.

And as always have a chilled day from the Viking

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