Rosemary Roasted Garlic Strip Steaks
Elevate your steak night with these succulent Rosemary Roasted Garlic Strip Steaks, a gourmet dish that combines bold flavors with simple, elegant preparation. Perfectly seared New York strip steaks are infused with the earthy aroma of fresh rosemary and the buttery richness of roasted garlic, creating a mouthwatering pairing. A quick baste in herb-infused butter ensures each bite is irresistibly tender and packed with flavor, while a final oven roast locks in the juices and gives you restaurant-quality results right at home. Ideal for special occasions or an indulgent weeknight meal, this recipe is a must for steak lovers seeking a tantalizing twist on a classic. Pair these juicy steaks with your favorite sides and garnish them with a hint of rosemary for an impressive finish.
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Recipe Information
Ingredients
- 2 pieces New York strip steaks
- 1 whole bulb Garlic
- 2 sprigs Fresh rosemary
- 3 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 sprigs Fresh thyme (optional)
Instructions
Preheat your oven to 400°F (200°C).
Slice the top off the garlic bulb to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in aluminum foil, and roast in the oven for 30-35 minutes until soft and caramelized.
Let the garlic cool slightly, then squeeze the roasted garlic cloves out of their skins and mash them into a paste. Set aside.
Season the strip steaks generously on both sides with kosher salt and black pepper.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering.
Sear the steaks for 2-3 minutes per side, or until a deep, golden-brown crust forms.
Add the butter, rosemary sprigs, and optional thyme sprigs to the skillet. Reduce heat to medium and spoon the melted butter over the steaks to baste them as they cook for an additional 1-2 minutes per side.
Spread a thin layer of the roasted garlic paste over the top of the steaks.
Transfer the skillet to the oven and roast the steaks for 5-7 minutes, or until they reach your desired level of doneness (135°F/57°C for medium-rare, 145°F/63°C for medium).
Remove the skillet from the oven and transfer the steaks to a cutting board. Tent with foil and let rest for 5-10 minutes.
Serve the rosemary roasted garlic strip steaks with your choice of sides, garnished with any remaining roasted garlic paste or an extra rosemary sprig for presentation.
Nutrition Facts
Calories |
813 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.9 g | 86% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 375 mg | 16% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 0.3 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 61 mg | 5% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 555 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
