GRILLED STEAK WITH ROSEMARY AND GARLIC
Steps:
- In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.
- Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.
- Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.
- Remove the steaks from the grill and let rest for 5 to 10 minutes.
- Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.
NY STRIP STEAK WITH ROSEMARY GARLIC BUTTER
Provided by Little Family Adventure
Time 15m
Number Of Ingredients 7
Steps:
- Season the steaks with salt and pepper on both sides. Allow the steaks to come to room temperature.
- Preheat the cast-iron skillet over medium-high heat.
- Once the skillet is hot, add the olive oil to the hot pan, then the steaks.Still, over medium-high heat cook for about 2 ½-3 minutes on each side. Position the steak on the side to sear the sides of the steak. This allows you to get a nice sear but still have an inside that is partially rare.
- After searing the steak, add the butter, garlic, rosemary, and thyme to the skillet.
- As the butter melts, spoon the butter over the steak. Continue cooking for 2 to 3 minutes or until you reach the desired doneness.
- Remove the steak from the skillet and set aside for 5 to 10 minutes before serving. You can cover it with foil while it rests.
- Once rested, cut the steak into slices against the grain of the meat. Serve with your choice of sides. Enjoy!
Nutrition Facts : Calories 339 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 30 grams fat, Fiber 0 grams fiber, Protein 17 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1, Sodium 255 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
ROSEMARY-ROASTED GARLIC STRIP STEAKS
I got this as a free recipe card at the local store (Hart's). I will be trying this very soon as it looks wonderful.
Provided by kittycara
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Peel away outer layers of garlic skin; do not separate cloves. Cut thin layer from top of garlic bulb, exposing tops of individual cloves. Place cut side up in a small bowl. Drizzle with about 1 teaspoon olive oil. Cover with foil.
- Bake 25 to 30 minutes or until garlic in center is soft when pierced with a sharp knife. Cool slightly. Squeeze or scoop the Garlic paste from paper layers; discard paper layers. Mash garlic paste with a fork or spoon.(Maybe made to this point up to 2 days in advance and refrigerated until used).
- Heat broiler to medium-high heat. In small bowl, blend garlic paste, the remaining 1 teaspoon oil, rosemary, garlic pepper, and onion power. Rub on both sides of each steak.
- Place steaks on rack of broiler pan. Cook 6 to 9 minutes per side or to desired doneness.
Nutrition Facts : Calories 689.7, Fat 46.3, SaturatedFat 18.1, Cholesterol 229.6, Sodium 150.2, Carbohydrate 5.2, Fiber 0.4, Sugar 0.2, Protein 59.4
GRILLED ROSEMARY STEAKS
Provided by Sunny Anderson
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- For the steaks: In a baking dish, sprinkle the steaks on both sides with the salt and pepper and drizzle with the oil. Place the rosemary in the dish and allow to marinate on the counter at room temperature for 1 hour, turning the steaks halfway through to infuse all over with rosemary.
- For the rosemary butter: In a saucepan over medium-low heat, add the butter and salt. Stir to melt the butter and dissolve the salt, then add the rosemary. Continue cooking on low until the butter is fragrant from the rosemary, 10 to 12 minutes. Remove the rosemary and discard.
- Preheat a grill or grill pan to high heat. Remove the steaks from the baking dish, discard the rosemary and place the steaks directly on the grill. Cook for about 5 minutes on both sides for medium-rare. Remove from the grill and allow to rest under loosely fitted aluminum foil for 10 minutes.
- Using the direction of the muscles as a guide, thinly slice the meat against the grain into strips and place on a serving dish. Pour the infused butter over the meat and serve.
STRIP STEAK WITH ROSEMARY RED WINE SAUCE
I got this recipe from Family Circle Magazine and loved it! The only thing I do differently is marinate the steaks in red wine over night with a little meat tenderizer. At the end, to thicken up the sauce, I add about 1/2 teaspoon of cornstarch in the last minute of boiling the sauce.
Provided by Vitameatavegamin Gi
Categories Steak
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Season steaks with salt.
- Press pepper on surfaces.
- Heat oil in large heavy skillet over high heat.
- Add steaks.
- Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
- Remove to warm platter; keep steaks warm.
- Add onion to skillet; cook until browned, stirring, 2 minutes.
- Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
- Add wine.
- Increase heat to high; boil vigorously 2 minutes.
- Add broth, sugar and meat juices that have collected on platter.
- Boil 10 minutes or until liquid is reduced by half, about 1 cup.
- Add remaining rosemary and garlic.
- Pour over steaks and serve.
Nutrition Facts : Calories 1043.5, Fat 75.1, SaturatedFat 27.1, Cholesterol 231.3, Sodium 796.2, Carbohydrate 6.5, Fiber 0.7, Sugar 1.6, Protein 65
GARLIC AND ROSEMARY STEAK MARINADE
Make and share this Garlic and Rosemary Steak Marinade recipe from Food.com.
Provided by Wendys Kitchen
Categories < 4 Hours
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together.
- Pour over steak and marinade as long as possible.
- BBQ and enjoy!
Nutrition Facts : Calories 76.8, Fat 6.9, SaturatedFat 1, Sodium 1006.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.3, Protein 2.1
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GARLIC ROSEMARY BUTTERED STEAK (HOW TO COOK STEAKS)
From gingerwithspice.com
5/5 (10)Total Time 42 minsCategory Main CoursesCalories 360 per serving
- Prepare the beef: Dry the steaks with a paper towel and let them sit in room temperature for 20 minutes before crackling a generous amount of both salt and pepper on all sides. Rub the seasonings into the meat.
- Add corn oil or other high temperature oil to a cast iron skillet on high heat. Let this be really hot before the next step.
- Cook the steaks for about 6-8 minutes for medium-rare. Flip them every minute to get an even cook. The last 3 minutes, add in the butter, garlic and rosemary. If really thick steaks, you should also flip to the sides.
- Usin a spoon, baste (pour the butter over) the beef with the butter oil and rub the garlic on top of the steaks. Let them rest for 10 minutes before serving.
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- 1. Remove steaks from the fridge 1-2 hours prior to cooking. Allow them to come to room temperature.
- 2. Preheat the oven to 300°F with the rack in the middle of the oven. You could also use a grill or pellet smoker for this step (set for indirect heat at 300°F).
- 4. Place the meat into the oven and cook until the internal temperature in the middle of the steak is 120 degrees. This can range from 8-20 minutes, depending on the thickness of the steak and your oven. Cook to temperature, not time. Remove the steaks and let them rest for 10 minutes.
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