How To Cook Sizzle Steak

Name: How To Cook Sizzle Steak
Prep time: 65 min
Cook time: 5 min
Total time: 70 min
Ingredients: 4 thin-sliced New York or KC Strip steaks (about 2 lbs. total (thin-sliced sirloin steak is a great alternative)); 1 tbsp steak seasoning of your choice; 1 tbsp olive oil; 2 tbsp unsalted butter; 2 cloves garlic (crushed); 2 sprigs fresh rosemary (optional)

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Simple is best when it comes to the perfect steak dinner, here’s how to get steak-house quality at home.

When we have those hard-to-ignore meat cravings, there’s nothing that can beat a good, juicy steak, perfectly prepared. But you don’t need to go off to your favorite steakhouse and drop a bundle… just follow this super simple recipe for the perfect steak dinner.

We’ve chosen to use the classic New York strip or Kansas City strip cut here – They’re both essentially the same cut, the main difference being that the KC cut leaves a larger fat-cap on the top side of the steak, which can make it even juicier but adds calories to your plate. Whichever you choose, both are flavorful and satisfying, with enough fat for them to cook up tender and juicy. A thinner cut like this cooks quickly, so get all your sides ready and do the steak at the last minute. It’ll go pan-to-table in just five minutes or so.

This simple recipe puts the natural flavor of the meat front-and-center, skipping any fancy embellishments that could mask the taste of a really good steak. Garlic, butter and a sprig or rosemary work together to make the steak, well… steakier!

Grades of Steak

In the US there are actually eight grades for meat, but only three are commonly found in grocery stores. USDA Prime, Choice and Select are what you’ll typically see, but what’s the difference? In a word, the difference is quality, which comes down to tenderness, juiciness and flavor. In practical terms, it’s the amount of marbling in the meat that makes all the difference. Marbling is the tiny white lines and squiggles you see in a steak. It’s actually fat, called intra-muscular fat by the USDA, and it’s these little veins of fat inside the muscle that make the steak juicier, tastier and more tender. Prime has the most marbling, followed by Choice, with Select having the least.

For this recipe, which really focusses on the sizzle of a perfect steak, we recommend splurging a little on Prime (AAA in Canada) for a really satisfying steak.

It’s worth noting that not all cuts are created equal, even if they’re all USDA Prime. Eye of Round, for example, is extremely lean and has very little fat, regardless of the grade. Prime Rib, on the other hand, is much fattier. When selecting your steak look for one that has as much marbling as possible and don’t focus too much on the larger areas of fat, like the cap, which is known as inter-muscular fat in USDA speak. They will do less for the taste of the final dish and can easily be trimmed to reduce the calorie count of your steak.

Ingredients

4 thin-sliced New York or KC Strip steaks about 2 lbs. total (thin-sliced sirloin steak is a great alternative)
1 tbsp steak seasoning of your choice
1 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic crushed
2 sprigs fresh rosemary optional

How to Make Sizzle Steak

Step 1: Take the steaks out of the fridge 1 hour before cooking. Season both sides with your chosen steak seasoning and let them rest at room temperature, uncovered.

Step 2: Heat a large skillet over medium-high heat and swirl in the olive oil. Once hot, add the steaks without crowding the pan, cooking for about 1 minute per side until medium-rare. Transfer the steaks to a platter and cover to keep warm.

Step 3: Lower the heat to medium. Melt the butter in the skillet, adding the garlic and rosemary. Cook for 30-60 seconds until the garlic is fragrant but not burnt.

Step 4: Remove the rosemary, then spoon the aromatic garlic butter over the steaks. Serve immediately and DEVOUR!

FAQs & Tips

How to Make Ahead and Store?

These steaks come together really quickly and are best served fresh, so we don’t recommend making them ahead. You can certainly peel your garlic and pre-measure your olive oil and butter, but pan-to-plate is the best way to enjoy these steaks.

Use room temperature steak.

These steaks cook quickly because they’re cut fairly thin. Take them out of the fridge a hour or so before cooking. They can safely sit on the counter for up to two hours, but no longer.

Which steak seasoning?

This is a matter of personal taste. Many well-known steak houses have their own seasoning, and some of them sell that seasoning in jars at the grocery store. In Canada, Montreal Steak Spice is very popular, and that is also available in most US grocery stores. We often like to keep things super simple and just use plenty of freshly cracked pepper and a coarser grade of sea salt. Make it your own and trust yourself to combine the flavors you like.

When should I season the steak?

This is a hotly contested question, and chefs rarely agree with each other on this one. We think that if you’re using a steak seasoning, you should season the steaks as soon as they come out of the fridge. If you’re going with salt and pepper only, 15 minutes is ideal.

Turn down the heat once the steaks are out of the pan.

the butter will have a tendency to split if it’s heated too hot for too long, with the fat separating from the milk solids. Turning the heat down will prevent that and give you the absolute best buttery, garlicky drizzle.

Don’t crowd the steaks.

Give them room to sizzle! If the steaks are too close together they will have a tendency to partially steam, giving you a less appetizing result. A good rule of thumb is to allow about 1/2 an inch between steaks for best results.

Serving Suggestions

A top-quality simple steak like this shines when paired with simple sides. The French favor french fries, and we can’t knock that pairing! Caesar salad is also a classic accompaniment to steak, and we love this kale version without the chicken. Mashed potatoes are a great vehicle for sopping up all that marvellous garlic butter, and paired with tender-crisp green beans you’re going to have another winner on your hands!