Rosemary Steak

Rosemary Steak

One of my favorite herbs to use is Rosemary. Fresh Rosemary of course. The flavor it infuses in meats is delightful. With spring here, warmer weather coming, and the grills coming back out, give yourself a treat by trying out this recipe. After the steaks are finished, top with the delightful Rosemary Butter.

YIELD: 4 Steaks

INGREDIENTS:

4 New York Strip Steaks, about 12 ounces each
Olive Oil
Salt
Pepper
2 cloves garlic, minced
8 sprigs fresh Rosemary

1. Lay out the steaks on a large platter or baking dish. I find a 13x9 baking dish is perfect size for this.
2. Sprinkle one side of the steaks with olive oil, salt, pepper, and rub half the garlic onto each steak.
3. Flip each steak over, placing one sprig of Rosemary UNDER each steak. Sprinkle tops of steaks with olive oil, salt, pepper, and rub in rest of garlic. Place one Rosemary spring on top of each steak. Cover with plastic wrap, and set aside and let rest for at least 45 minutes.
4. TIP: Let the steaks come up to room temperature before you cook them.
5. Grill or pan fry the steaks until at desired temperature. For me, that is Medium Rare. Use the temperature chart below if you like.
6. let steaks rest no less than 10 minutes before serving. Top with Rosemary Butter.

Rosemary Butter

1 stick of butter (8 tbsp)
1 sprig Rosemary

1. Melt butter over low heat, add sprig of Rosemary, let steep in butter for 10 minutes. If using unsalted butter, add salt to taste.
2. Keep temperature LOW, you don't want to brown or burn the butter.
3. Spoon over finished steaks.

Temperature Chart