About the Recipe
A classic stovetop strip steak seared hard in a cast-iron skillet, finished with butter and rosemary for rich, steakhouse flavor. Served simply with a thick slice of Steakhouse Pumpernickel to soak up the pan drippings — exactly how we make it at home.
Ingredients
Steak
2 New York strip steaks (about 1–1¼ lb total, 1–1½" thick)
1–2 tbsp neutral oil (avocado or canola)
2 tbsp butter
2 sprigs fresh rosemary
Steak Rub (Texas Roadhouse dup)
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp cornstarch
2 tsp brown sugar
¼ tsp garlic salt
¼ tsp turmeric
½ tsp paprika
½ tsp chili powder
1 tsp freshly ground black pepper
1½ tsp kosher salt
Preparation
Prep the Steak
Pat steaks very dry with paper towels. Combine all rub ingredients and season steaks generously on both sides. Let rest at room temperature for 15–20 minutes.
Heat the Skillet
Place a cast-iron skillet over medium-high to high heat until very hot. Add oil and heat until just shimmering.
Sear
Add steaks to the pan and sear undisturbed for 3–4 minutes per side, until a deep brown crust forms.
Butter & Baste
Reduce heat slightly. Add butter and rosemary to the pan. Tilt the skillet and spoon the melted butter over the steaks for 1–2 minutes.
Finish & Rest
Cook to desired doneness (125–130°F for medium-rare). Remove steaks from the pan and rest for 5 minutes before slicing.
To Serve
Serve hot with a thick slice of Steakhouse Pumpernickel, lightly toasted or warmed, perfect for soaking up the butter and pan juices.
Leaven Heaven Notes
Cornstarch in the rub helps create a better crust without extra sugar.
This steak is meant to be simple — no sauce needed.
Pairs beautifully with a green vegetable and baked or mashed potatoes.
Leaven Heaven Steakhouse Pumpernickel is the optimal pairing.