Don't stress about the perfect steak, make it! A few great techniques and some great cuts of meat and you can cancel those reservations at a fancy steakhouse.

Whyyyyy does steakhouse steaks taste soooo good! It's always tender and moist with just the right amount of salt and butter.

Follow these simple tips and tricks for your weekday steakhouse experience

John Boos 20-by-15-Inch Reversible Maple Cutting Board Buy on Amazon

Tips:

Use a cast iron skillet or a metal pan with olive oil

Let your steak come to room temperature before searing

Give steaks a healthy dose of salt and pepper after properly drying with paper towels (No Moisture)

Stop bothering them once you start to sear. Let them create that beautiful crust!

Use fresh herbs such as rosemary and thyme with butter to finish basting your steaks

Let steaks Rest in Peace before cutting into them!

How to Make it:

Three 1 1/2 inch to 2 inch thick NY Strip Steaks

I cut my NY strips in half because the portions are a bit too big for me and my son, Hubby can demolish a full one, so the choice is yours on the size.

kosher salt

fresh cracked black pepper

3-4 tbsp of unsalted butter

2 tbsp olive oil

Fresh Rosemary

3 garlic cloves lightly smashed

Instructions:

Let steaks come to room temperature and dry off really well with paper towels

Evenly Season with salt and pepper, please do so liberally, this is a thick cut of meat and you only have the beautiful crust to give it flavor.

Heat your skillet till smoking hot then add oil

Place steaks in the pan, and you should hear it sizzle

Don't move them around let it cook on that side until it's brown and crispy

Add butter, fresh herbs and garlic to the pan and begin the basting process. Spoon the melted herbed butter sauce over and over the steak to give it more of a caramelized color and flavor. Just like basting a turkey. Continue to do this to both sides and edges are nicely browned and the internal temperature reads 120-125 degrees with a meat thermometer for medium rare.

Let it rest in peace for about 5 minutes before slicing for dinner. Serve with your favorite vegetable/side or salad. Enjoy