Rosemaryseasonedsteak Recipes

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.

GRILLED ROSEMARY STEAKS

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.

SEARED STEAK TARTARE WITH ROSEMARY

Steps:

• Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
• Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
• Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
• Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.

ROSEMARY SEASONED STEAK

Steps:

• Mix seasonings together in small dish.
• Trim fat from steak and rub seasoning mixture on both sides.
• Place the steak on rack of broiler pan.
• Position pan so that steak is about 3 inches from heat.
• Broil 10-12 minutes for a ¾ô steak, turning once during cooking OR grill as desired.
• Serve with baked potatoes, sour cream and chives, and steamed broccoli.

ROSEMARY STEAK

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.

GARLIC AND ROSEMARY STEAK

Steps:

• Tenderize steak before marinating.
• Combine first 5 ingredients.
• Add steak and turn to coat.
• Season generously with pepper.
• Cover and refrigerate steak overnight, turning occasionally (I use a Tupperware made for marinating where you can turn it over easily).
• Bring steak to room temperature.
• Preheat the broiler for 5 minutes.
• Remove steak from marinade and pat dry.
• Transfer marinade to heavy small saucepan.
• Broil steak to desired degree of doneness-- about 10 minutes per side for rare (125°F).
• Transfer to platter and let it stand for 10 minutes.
• Bring marinade to a boil.
• Thinly slice steak across the grain.
• Pour marinade over steak slices and serve (and/or serve marinade alongside).
• Enjoy!