Steakhouse Steak

Servings: 2 - 4

Our way to cook steak is fearless. The nonstick pan browns up and deglazes a tasty herbal pan sauce, searing the meat over medium heat—the healthier temperature for cooking anything. Finally, for the cleanup, the pan practically cleans itself!


Slices of steakhouse steak on a dinner plate.


  • 2 boneless strip steaks (¾-1 pound each) 
  • Coarse salt
  • Cracked black pepper
  • 1 tablespoon olive oil
  • 2 cloves garlic, each cut into 4 thin slices
  • Fresh thyme branches
  • ⅓ cup white or red wine
  • 2 thin pats butter


  1. Remove steak from fridge; set out at room temp for 30 minutes. 
  2. Pat steak dry with paper towel. 
  3. Season steak both sides with salt and pepper. 
  4. Heat oil in a medium skillet with Teflon™ nonstick coating.
  5. Add garlic and sauté over medium until garlic browns lightly; remove from pan.
  6. Using tongs, place both steaks lengthwise fatty-edge strip down; then turn down flat in the pan when strip on each steak is browned. 
  7. Add a few branches of thyme to steaks and in the pan.