Two-Minute Garlic Butter Sizzle Steaks are thin beef steaks that are tender, juicy, flavorful, and on the table in minutes.
Prep Time: 5 minutesminutes
Cook Time: 5 minutesminutes
Total Time: 10 minutesminutes
Servings: 4steaks
Calories: 546kcal
Ingredients
4thin-sliced New York or KC Strip steaks, about 2 lbs., thin-sliced sirloin steak is also a good option **At the time of this post, thin-sliced steaks are more readily available in most meat cases since beef prices are rather expensive.
1 - 2 tsp.your favorite steak seasoning, or to taste
1tsp. olive oil, for searing the steak
2-3Tbs.butter
2clovesgarlic, crushed, may substitute 1/2-1 tsp. granulated garlic
1-2sprigs fresh rosemary, optional
Instructions
Remove the steaks from refrigeration 1 hour before you want to cook them; unwrap the steaks and season them with the steak seasoning on both sides. Let the steaks rest on the counter, uncovered, during this time.
To a hot large skillet over medium high heat, add a good swish of olive oil. As soon as the oil is nicely hot, add the seasoned steaks, one or two at time (so you don't over crowd the skillet), browning the steaks on each side, about one minute per side, just to medium-rare doneness. Remove the steaks to a platter as you work; repeat with the remaining steaks; cover to keep warm.
Reduce the heat to medium; add the butter, garlic, and rosemary sprigs to the drippings in the skillet; cook just 30-60 seconds, only until the garlic is fragrant and light golden brown. **Don't overcook since the butter can burn and the garlic will turn bitter quickly.
Remove the rosemary sprigs, then drizzle the warm garlic and butter over the cooked steaks. Serve at once!
Notes
**Be sure to check the blog post for lots of my favorite tips and tricks, specific instructions, recommended tools and FAQ's for making this recipe.