Rosemary Seasoned Steak
Elevate your steak night with this irresistible Rosemary Seasoned Steak recipe, where tender cuts like ribeye, strip, or tenderloin are seared to perfection in a hot cast-iron skillet. Infused with the earthy aroma of fresh rosemary, buttery richness, and the warm, savory notes of smashed garlic, this recipe creates a golden crust and juicy interior that steak lovers will adore. With just 10 minutes of prep and 15 minutes of cooking, this elegant dish is perfect for a quick weeknight dinner or a special occasion. Served sliced against the grain and optionally garnished with rosemary sprigs, this restaurant-quality steak pairs perfectly with your favorite sides, making it a showstopping yet simple meal idea. Keywords: rosemary seasoned steak, cast-iron skillet steak, garlic butter steak, easy steak recipe.
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Recipe Information
Ingredients
- 2 pieces Steak (ribeye, strip, or tenderloin)
- 2 sprigs Fresh rosemary sprigs
- 4 cloves Garlic cloves
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
Remove the steaks from the refrigerator and let them come to room temperature for about 20-30 minutes.
Pat the steaks dry with paper towels, then season both sides liberally with salt and black pepper.
Peel and smash the garlic cloves with the side of a knife to release their aroma.
Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat and add the olive oil.
When the skillet is hot, carefully place the steaks into the pan and cook for 3-4 minutes on the first side without moving them, until a deep golden crust forms.
Flip the steaks and reduce the heat to medium. Add the butter, rosemary sprigs, and smashed garlic cloves to the skillet.
Use a spoon to baste the steaks with the melted butter, garlic, and rosemary by tilting the skillet and spooning the liquids over the steak continuously for another 3-4 minutes.
For medium-rare doneness, remove the steaks when the internal temperature reaches 130°F (54°C). For medium doneness, cook to 140°F (60°C). Adjust cooking time based on desired doneness.
Transfer the steaks to a cutting board and let them rest for 5-7 minutes to allow the juices to redistribute.
Slice against the grain and serve immediately, optionally garnished with a sprig of fresh rosemary.
Nutrition Facts
Calories |
1844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.1 g | 189% | |
| Saturated Fat | 57.1 g | 286% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 446 mg | 149% | |
| Sodium | 2750 mg | 120% | |
| Total Carbohydrate | 5.9 g | 2% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 0.2 g | ||
| Protein | 125.3 g | 251% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 78 mg | 6% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 1166 mg | 25% | |
*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.
