ROSEMARY STEAKS WITH CHEESY EGGS
Provided by Sunny Anderson
Time 2h45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the steaks: Arrange the steaks in a dish; season with salt and pepper on both sides, sprinkle evenly with the liquid smoke and drizzle with the vegetable oil. Nestle the rosemary under the steaks and set aside at room temperature 2 hours, turning the steaks halfway through to infuse both sides with rosemary.
- Make the rosemary butter: In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon salt. Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary. Continue cooking over low heat until the butter is fragrant, 10 to 12 minutes. Remove from the heat and discard the garlic and rosemary; set the butter aside.
- Grill the steaks: Preheat a grill or grill pan to high. Remove the steaks from the dish, discard the rosemary and place the steaks on the grill. Cook about 5 minutes per side for medium rare. Remove from the grill, tent with foil and let rest 10 minutes before slicing.
- Meanwhile, make the eggs: In a large bowl, vigorously whisk the eggs and add a splash of water (nothing more than a teaspoon). Melt the butter in a large nonstick pan over low heat but do not let it brown. Add the eggs and cook, whisking to release the cooked egg from the pan, until almost done but still wet, 5 to 6 minutes. Remove from the heat; add half of the cheese, a pinch of salt and a few grinds of pepper and continue whisking until done. Sprinkle the remaining cheese on top.
- To serve, cut the steaks off the bone and slice against the grain; drizzle with the rosemary butter. Serve with the eggs.
ROSEMARY STEAKS WITH PAPAYA BUTTER
This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out.
Provided by Allrecipes Member
Categories Beef Steaks
Time 1h40m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Rub the papaya slices evenly with 2 teaspoons olive oil.
- Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
- Blend the grilled papaya, garlic, and butter in a blender until smooth. Pour into a small container and cool in refrigerator 1 to 2 hours.
- Again preheat outdoor grill for medium heat and lightly oil the grate.
- Rub the porterhouse steaks thoroughly with the 2 tablespoons olive oil. Stir the rosemary, salt, pepper, and garlic salt together in a bowl; rub evenly onto both sides of the steaks.
- Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top with the papaya butter to serve.
Nutrition Facts : Calories 882.1 calories, Carbohydrate 4 g, Cholesterol 207.6 mg, Fat 83.3 g, Fiber 0.8 g, Protein 30.2 g, SaturatedFat 40.1 g, Sodium 1788.5 mg, Sugar 1.6 g
ROSEMARY STEAKS WITH PAPAYA BUTTER
This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out.
Provided by Allrecipes Member
Categories Beef Steaks
Time 1h40m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Rub the papaya slices evenly with 2 teaspoons olive oil.
- Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
- Blend the grilled papaya, garlic, and butter in a blender until smooth. Pour into a small container and cool in refrigerator 1 to 2 hours.
- Again preheat outdoor grill for medium heat and lightly oil the grate.
- Rub the porterhouse steaks thoroughly with the 2 tablespoons olive oil. Stir the rosemary, salt, pepper, and garlic salt together in a bowl; rub evenly onto both sides of the steaks.
- Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top with the papaya butter to serve.
Nutrition Facts : Calories 882.1 calories, Carbohydrate 4 g, Cholesterol 207.6 mg, Fat 83.3 g, Fiber 0.8 g, Protein 30.2 g, SaturatedFat 40.1 g, Sodium 1788.5 mg, Sugar 1.6 g
ROSEMARY STEAKS WITH PAPAYA BUTTER
This recipe is easy to make but looks very gourmet. If you want a fancy grilling recipe, try it out.
Provided by Allrecipes Member
Categories Beef Steaks
Time 1h40m
Yield 3
Number Of Ingredients 10
Steps:
- Preheat outdoor grill for medium heat, and lightly oil the grate.
- Rub the papaya slices evenly with 2 teaspoons olive oil.
- Cook the papaya on the preheated grill until hot and softened, about 10 minutes.
- Blend the grilled papaya, garlic, and butter in a blender until smooth. Pour into a small container and cool in refrigerator 1 to 2 hours.
- Again preheat outdoor grill for medium heat and lightly oil the grate.
- Rub the porterhouse steaks thoroughly with the 2 tablespoons olive oil. Stir the rosemary, salt, pepper, and garlic salt together in a bowl; rub evenly onto both sides of the steaks.
- Cook the steaks until they are beginning to firm, and are hot and slightly pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Top with the papaya butter to serve.
Nutrition Facts : Calories 882.1 calories, Carbohydrate 4 g, Cholesterol 207.6 mg, Fat 83.3 g, Fiber 0.8 g, Protein 30.2 g, SaturatedFat 40.1 g, Sodium 1788.5 mg, Sugar 1.6 g
ROSEMARY STEAK
This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.
Provided by Susan Wilson
Categories World Cuisine Recipes Latin American South American Argentinian
Time 3h16m
Yield 4
Number Of Ingredients 4
Steps:
- Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
- Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 1.6 g, Cholesterol 107.7 mg, Fat 34.9 g, Protein 33.3 g, SaturatedFat 14.4 g, Sodium 667.2 mg, Sugar 0.4 g
ROSEMARY STEAK BITES RECIPE BY TASTY
Have your wine and eat it, too, with this easy appetizer. Fresh rosemary functions as both flavor and a DIY skewer. Plus, they make for a pretty presentation. Spoon the red wine reduction sauce on top of your steak bites just before serving and voila!
Provided by Betsy Carter
Categories Appetizers
Time 30m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a 12-inch (5 cm) cast iron skillet over medium-high heat for at least 10 minutes.
- Add the steak to a medium bowl and season with the salt and pepper, tossing to coat evenly.
- Thread 2 pieces of steak onto each rosemary sprig, sliding up the stem until the steak meets the leaves. Using scissors, trim the bottom of the sprigs so each end is about ½ inch long.
- Add the olive oil and garlic to the pan, stir, and let heat for about 1 minute.
- Once the oil begins to smoke, add 1 tablespoon of butter and stir to distribute. Place the skewers in the pan. Sear, without moving, for about 2 minutes, until a nice brown crust forms on one side. Using tongs, carefully flip each skewer over and brown on the other side, about 2 minutes more. Once cooked to your desired doneness, remove the steak skewers from the skillet and set on a clean baking sheet to rest.
- Without reducing the heat, carefully pour the wine into the skillet. Cook until reduced to ¼ cup, 5-10 minutes. Once reduced, remove the garlic from the pan and discard.
- Add the sugar and remaining 4 tablespoons of butter to the red wine reduction and stir until combined, 1-2 minutes.
- Garnish the steak skewers lightly with salt and pepper, then transfer to a serving platter and spoon the sauce on top.
- Serve immediately.
- Enjoy!
Nutrition Facts : Calories 940 calories, Carbohydrate 17 grams, Fat 72 grams, Fiber 2 grams, Protein 45 grams, Sugar 1 gram
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