This easy Skillet Steak recipe will become a new favorite! The exterior crust and the Barbecue-Butter Sauce will have you day-dreaming about it all day. So simple, yet so fantastic!
Prep Time: 10mins
Cook Time: 15mins
Total Time: 25mins
41-inch thickNew York Strip Steaks, fat trimmed
2cupslow-sodium beef broth
1 1/2tablespoonscold unsalted butter
cooked vegetable of your choice, for serving
Blot steaks dry with a paper towel and let stand at room temperature for 30 minutes. Sprinkle with salt and pepper on both sides.
In a medium bowl, whisk together the beef broth, barbecue sauce, Worcestershire, and hot sauce. Add butter to the bowl; set aside.
Add oil to a large cast iron skillet over medium-high heat; swirl to coat. When it just begins to smoke, add steaks.
Sear steaks (in batches, depending on how they fit), for 5 minutes, then flip and cook for another 4 minutes (for medium and an internal temperature of 140°F)
Transfer to a plate; cover loosely with foil. (Steaks will continue to cook slightly as they rest.)
Pour broth mixture into the skillet and bring to a boil. Cook, stirring occasionally, scraping up any brown bits from the bottom of the skillet, until liquid has thickened slightly and reduced to about 1 1/4 cups, 6-7 minutes. Add any accumulated meat juices from the plate; stir to combine. Remove from the heat.
Serve steaks (whole or cut across the grain into thin slices) with the sauce and your favorite green vegetable. Swoon!
For tips and questions about cooking times and temperatures, please refer to the full article.
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.