Why We Love This Rosemary Steak Recipe
This steak is flavored with garlic and rosemary, then cooked and served in a tasty sherry cream sauce: Magnifique!
Variations on Rosemary Garlic Steak
This rosemary steak recipe is easy to change up based on what you have in your pantry. No rosemary? Try thyme instead. No cooking sherry? Use a dry white or red wine. You can add minced shallots or onion for more flavor, and try adding a tablespoon of Dijon mustard to the sauce to round out the flavor.
How to Store and Reheat
Store leftover rosemary steak in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until the internal temperature of your steak reaches 120°F, or in the microwave on 50% power until warmed through.
How to Freeze
Freeze rosemary steak in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
These juicy garlic rosemary steaks will be the star of your dinner, but it’s nice to have some veggies to go along with them. My favorite thing to serve with them is simple mashed potatoes (mix them in with the sherry cream sauce on your plate, yum!). Then, add either roasted garlic asparagus, sauteed leeks, creamy garlic mushrooms, or (for something a little cheesier), make cheesy roasted broccoli. It’s the perfect meal! And if you need a starter for the full restaurant effect, make this easy French Onion Soup!
More Steak Recipes We Love
Oven Baked Steak Easy Restaurant Steak Pan Seared Ribeye Skillet Steak with Peppercorn Brandy Cream Sauce Grilled Flank Steak Grilled Ribeye Seared New York Strip Steak Carne Asada Chicken Fried Steak with Gravy
How to Make Rosemary Steak Step by Step
Season the Steaks: In a small bowl, mix together 3 cloves of minced garlic, 2 tablespoons of minced fresh rosemary, a pinch of black pepper, and 1 tablespoon of sea salt. Rub each steak with the mixture and set aside. Cook the Steaks: Heat 4 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium/high heat. When bubbling, add 4 (10-ounce) New York strip steaks. Cook on each side for 2-3 minutes. Finish the Steaks: Add ½ cup of cooking sherry to skillet and allow to cook another 2½ minutes on each side. This will result in medium-done steaks. Cook to your desired doneness. Take the steaks off of the heat and set aside. Allow to rest for at least 5 minutes. Simmer the Sauce: Add 1 cup of heavy cream to the skillet and allow it to cook down (on simmer) for at least 5 minutes. Garnish the Steaks: Garnish the steaks with the remaining rosemary and brush with the cream sauce. Enjoy!
