Garlic Steak (Skillet or Blackstone)

Two grilled steaks on a dark slate board, garnished with herbs. One steak is sliced to show a medium-rare interior. Nearby are a bowl of chili flakes, garlic cloves, and whole black peppercorns.

Garlic Steak (Skillet or Blackstone)

This garlic steak is rich, bold, and irresistible. Garlic-marinated strip steak, seared to juicy perfection in a skillet or on your Blackstone Griddle, then bathed in warm rosemary butter and soft, slow-cooked garlic. It's rich. It's savory. It's the kind of steak you think about later and wish you made extra.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 15

Marinating Time 1

Total Time 1 30

Servings

Calories 577kcal

Author Wendy Polisi

Ingredients

Steak

2 pounds New York strip steak about 1 ½ inches thick
¼ cup avocado oil
2 tablespoons minced garlic
3 teaspoons sea salt divided
½ teaspoon fresh ground black pepper

Garlic Butter Sauce

¼ cup unsalted butter at room temperature
6 cloves garlic divided
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup avocado oil
2 sprigs fresh rosemary

Instructions

Place the steaks in a shallow dish or ziplock bag. Combine the oil, garlic, and 2 teaspoons of salt. Pour over the steaks.
Refrigerate for 24 hours.
Remove the steaks from the oil and pat dry. Rinse or wipe the garlic from the steak.
Season with the remaining teaspoon of salt and pepper.
Place the butter in a small bowl. Mince 1 of the garlic cloves and add the minced garlic, salt, and pepper to the bowl.
Smash the remaining 5 cloves of garlic. Heat the oil over medium heat in a small skillet. Add the garlic and rosemary. Cook, tossing occasionally, for 5 to 7 minutes.
Remove the garlic from the skillet with a slotted spoon, and pour 2 tablespoons of the oil into the bowl with the butter. Whisk well until emulsified.
Heat the remaining garlic oil in a large cast-iron skillet over medium heat.
Add the steaks and cook, flipping every 2 minutes, for 12 to 16 minutes, or until an instant-read thermometer registers 125°F or your desired doneness.
Transfer to a cutting board, and tent with foil for 10 minutes.
Slice the steaks against the grain, and serve with the garlic sauce.

Notes

Storage: Store in the refrigerator for up to three days. Reheat gently in a skillet.

Nutrition