This is a delicious, easy, and quick preparation that delivers a memorable steak for dinner!
It is very helpful to have a 10-inch, cast-iron skillet (or larger) to prepare this terrific steak!
1 22-ounce (1-¼ inch-thick) USDA Prime-grade, New York Strip Steak
1 teaspoon of McCormick® Grill Mates® Montreal Steak Seasoning
1 tablespoon of Extra-Virgin Olive Oil
2 tablespoons of Butter
2 cloves of Garlic, minced
1 tablespoon of Chives for garnish
Bring the steak to room temperature by removing it from the refrigerator about 30-60 minutes prior to cooking. Heat the skillet and coat the pan with 1 tablespoon of olive oil. Once the pan is hot, sprinkle half of the McCormick® Grill Mates® Montreal Steak Seasoning on each side of the steak, and then gently place the steak in the pan. Sear the steak for 1-2 minutes on each side to create a crisp crust on each side, and then reduce the heat to medium. Add the butter and garlic to the pan. Gently baste the steak with the butter constantly for another few minutes. Insert a meat thermometer into the middle of your steak to check the temperature. Here is a guide for the internal temperature:
Rare: 120 to 130 degrees – it should be red inside
Medium Rare: 130 to 135 degrees – it should be pink inside
Medium: 135 to 145 degrees – it should show some pink
Medium-Well: 145 to 155 degrees – it should show only a very slight bit of pink
Well: 160 degrees -- there should be no pink left
Once you have achieved the desired level of cooking, move the steak to a plate and let it rest for about 5 minutes. Once it has rested, slice the steak and pour the pan juices over the top of the steak, sprinkle with chives, and serve.