Pan-Seared KC Strip with Garlic Butter
Two thick-cut KC strips seared hard in a cast iron skillet until a golden crust forms, finished with melting garlic butter. Steakhouse quality in under 10 minutes, no fuss.
- Total time
- 15 min
- Servings
- 2
- Calories
- 680
- Protein
- 72g
Ingredients
- 2 steaks (10–12 oz each) KC strip steaks (1.5 inches thick)
- 3 tbsp butter
- 3 cloves garlic cloves, smashed
- 2 sprigs fresh thyme sprigs (or dried thyme)
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat steaks completely dry with paper towels. Season both sides generously with salt and pepper.
- 2
Heat a 12-inch cast iron skillet over high heat for 2 minutes until it's smoking hot.
- 3
Lay steaks in the skillet without moving. Sear 90 seconds per side for a deep golden crust.
- 4
Add butter, garlic, and thyme to the pan. Tip the skillet and baste the steaks repeatedly, ~1 minute.
- 5
Transfer steaks to a plate and rest for 3 minutes. Drizzle with the garlic butter from the pan.
- 6
Serve immediately with the pan drippings spooned over the top.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- tongs
- kitchen thermometer (optional, for doneness check)
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