How To make Garlic and Rosemary Steak

Garlic Rosemary Steak!

Steak is my absolute favorite meal on the planet. Whenever Pat wants to go out for a dressy date, I ALWAYS choose a good steak restaurant. Tender steak plus good red wine? Nothing better. Now I’ve found an easy recipe to make in the comfort of my own home (in the comfort of my own PJs). Garlic Rosemary Steak with Sherry Cream Sauce.

RECIPE BELOW: (PRINT RECIPE HERE)

INGREDIENTS:
4 New York Strip Steaks at room temperature
3 cloves garlic minced
1 1/2 - 2 tbs. Fresh Rosemary minced (plus more for garnish)
1 tbs. sea salt
black pepper
4 tbs. butter
1 tbs. extra lite olive oil
1/2 cup cooking sherry
1 cup heavy cream

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Ribeye Steak with Garlic Rosemary Recipe Cooked in Pan

This ribeye steaks turns out absolutely tender and oh so tasty! This pan-seared method is so easy to do!

INGREDIENTS
Two Ribeye Steaks (1.13 LB - 1.5 inch cut)
Salt, to taste
Black pepper, to taste
2 tbsp olive oil
2-3 tbsp unsalted butter
6 cloves of garlic
Rosemary

Internal temp guide
Rare 120F – 125F
Medium-rare 130F – 135F
Medium 140F – 145F
Medium-well 150F
Well done 160F

Two pieces of Ribeye Steak 1,5 inch cut. Remove moisture with a paper towel and let it rest at room temperature for 30 minutes. Season steak with salt and black pepper on both sides. Let it rest for 5 to 10 minutes. Bring a pan to medium-high heat, add oil, making sure that it's really hot before you place steaks. Place your steaks in the pan. Sear for 2,5 minutes. Do not move the steak until you are ready to flip it over to cook the other side. Flip and sear for 2,5 minutes. Add 2 to 3 tbsp butter. Add 6 cloves of garlic and Rosemary. Basting for 30 seconds, while you finish cooking. Remove the pan from heat. Remove the cooked steaks from the pan, allowing the steaks to rest for about 5 minutes before serving.
Cut the seared steaks into slices and enjoy absolutely scrumptious steaks!

Bon Appetit!
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Have a nice time!

#RibeyeSteak#steak

How to cook basic garlic rosemary-infused butter pan seared

#pansearedsteak #howtocooksteak #simplesteak

Rib Eye Steaks with Rosemary and Garlic

A classic sizzling pan-seared rib eye steak recipe you have to try!

Find the recipe here:

How to Cook the Perfect Elk Steak ... with butter, garlic and rosemary

How to cook Elk Steaks in Cast Iron for a perfect medium rare doneness and amazing flavor.

#elksteak #elkrecipes #howtobbqright

WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Tumbleweeds Fire Starter
- BBQ Gloves -

Elk is some of the finest red meat on the planet. Being from Mississippi, I don’t get the chance to eat it very often, but when a friend offered some from a recent harvest; I jumped on the chance.

For this recipe I wanted to savor the taste of the elk, so I kept the seasoning to a minimum. Coarse Salt and Black Pepper are all that’s needed. I’m also using a cast iron skillet over hot coals to sear the outside, leaving it rare to medium rare in the center. This process works for any type of steak, so feel free to try it with beef as well.

I have my weber kettle fired up for this cook with my Santa Maria attachment from Gabby Grills. It gives me the ability to raise and lower the grate over the coals which makes regulating the temperature very easy.

First we need to season each elk steak with salt and black pepper. When the coals are good and hot, place an iron skillet directly on the grill grate and let the skillet heat up a bit. This shouldn’t take long at all, only 2-3 minutes if you your coals are burning properly.

Add a tablespoon of butter to the skillet and let it melt. Place one of the steaks in the center of the skillet and let it sear for 2 minutes. At this point add a few cloves of garlic, a sprig of fresh rosemary, and an additional tablespoon of butter to the skillet. Now it’s starting to smell really good!

After 2 minutes flip the elk steak over, and begin basting it with the butter mixture left in the pan. It needs about 2 more minutes to cook to medium rare which is where I like it. At this point remove the steak from the grill and let it rest while repeat the process for the next steak. Be sure to wipe out the skillet between each cook and give it a few minutes to get hot before adding the next steak.

You also want to rest each one for 5-7 minutes to let the juices redistribute throughout the meat or you’ll lose all that delicious flavor when you cut into it.

Elk Steak Ingredients:
- 2 Elk Steaks 10-12oz ea
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 4 Tablespoons Unsalted Butter
- 6 Cloves Garlic
- 2 Sprigs Fresh Rosemary

Elk Steak Directions:
1. Prepare charcoal grill for direct cooking over Lump charcoal.
2. Season each elk steak with salt and black pepper on both sides.
3. Place cast iron skillet on grill grate directly over hot coals.
4. Add 1 Tablespoon of butter to iron skillet and allow to melt.
5. Place one of the elk steaks in the iron skillet and sear for 2 minutes. Add 2-3 cloves of garlic and 1 sprig of rosemary to the skillet along with 1 additional Tablespoon of butter.
6. Flip the steak and cook for 2 minutes, baste the top with the butter mixture as it cooks.
7. Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached.
8. Wipe the skillet out with paper towel and repeat the above process for the remaining steak.
9. Rest each steak for 5-7 minutes before serving.

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Seared Steaks with Rosemary-Roasted Garlic Butter | Price Chopper Cooking How-To

Seared Chuck Eye Steak with Rosemary-Roasted Garlic Butter

Ingredients:

Prep: 15 minutes plus marinating and standing • Cook/Roast: 10 minutes • Serves: 4

2 boneless Certified Angus Beef® Chuck Eye Steaks (10 ounces each)
1 teaspoon kosher salt
½ teaspoon plus 1 pinch white pepper
3 garlic cloves, finely chopped
½ teaspoon olive oil
½ cup unsalted butter, softened
1 teaspoon chopped fresh rosemary leaves
2 tablespoons coconut oil

Instructions:

1. Season steaks with ½ teaspoon each salt and pepper; refrigerate, uncovered, 1 hour or up to 8 hours. Let steaks stand at room temperature for 30 minutes; preheat oven to 450°.

2. In small microwave-safe bowl, heat garlic and oil in microwave oven on high 1½ minutes or until garlic is golden, stirring occasionally; let cool. Stir in butter, rosemary and remaining ½ teaspoon salt and 1 pinch pepper.

3. In large cast iron skillet, heat coconut oil over medium-high heat; add steaks and sear 3 minutes per side. Transfer skillet to oven; roast 2 minutes or until internal temperature reaches 135° for medium-rare.

4. Remove skillet from oven; tilting skillet, add butter mixture and spoon over steaks for 2 minutes. Transfer steaks to wire rack over baking pan; tent with aluminum foil and let stand 5 minutes. (Internal temperature will rise to 145° upon standing.)

5. Slice steaks against the grain; serve with drippings from skillet.

Approximate nutritional values per serving: 572 Calories, 52g Fat (29g Saturated), 155mg Cholesterol, 560mg Sodium, 1g Carbohydrates, 0g Fiber, 0g Sugars, 0g Added Sugars, 27g Protein