Sizzling Rosemary Garlic Steak Recipe – Restaurant-Quality Flavor at Home

Introduction

The rosemary steak is one of those foods that is exceptionally tender, juicy, and full of flavor that it deserves all the attention it gets. This taste skyrockets to new levels of deliciousness when served with fresh herbs, adding value and richness to what could otherwise be just a boring steak meal. Indeed, there are lots of herbs that go well with beef, but none can beat the classic choice of rosemary in terms of deliciousness. Grown for its aromatic, yummy-smelling leaves and deep-smelling flavor, rosemary is now one of the most popular herbs that is used to bring out the steak flavor and make the meat even more enjoyable to eat.

In this article, you will learn all about making rosemary steak, including the best beef cut, how to season and marinate, how to properly cook it, and even how best to serve it. As a professional cook or a layman, you will simply enjoy this guide that shows you how to prepare a great rosemary steak.

Why Is Rosemary Perfect for Steak?

So before we proceed to the recipe proper, allow me to explain to you why rosemary is actually quite perfect for grilled and roasted steaks.

About Rosemary as a Flavoring Ingredient

Rosemary has a strong, somewhat piny and woody aromatic profile with a citrus note. This product has an amazing and pungent flavor that goes great with beef due to its ability to reduce the greasiness of the beef while enhancing the taste of the gravy. Seasoning the steak increases the point that cooking releases the natural oils in the herb, thus giving the steak its remarkable aroma.

Rosemary is also flexible and may be used in various proportions. It is compatible with seasonings and those additives that are commonly applied to steak like garlic, butter and olive oil to form the perfect steak. That is why rosemary will be perfect for any kind of steak, be it grilled, pan-seared, or broiled.

Ingredients

To prepare a succulent rosemary steak, you don’t need a lot of ingredients. The main issue is to use better class beef and fresh rosemary so that the natural sweetness of the ingredients can speak for themselves. Here’s what you’ll need:

Main Ingredients:

• The two main cuts that should be chosen for grilling can be rib eye steaks, but New York strip, filets mignon, or sirloin will work just as well.
• 2 tablespoons Fresh Rosemary (cut into smaller pieces).
• 4 cloves Garlic (minced)
• 2 tablespoons Olive Oil
• 2 tablespoons Unsalted Butter
• Salt and Pepper (to taste)
• 1 teaspoon Lemon Zest (optional and for more flavor of citrus)
• 1 tablespoon Fresh Parsley, for garnishing

A Simple Guide to the Preparation of Rosemary Steak

1. Select the Right Cut of Steak

It is important first to decide which piece of beef you are going to use for the rosemary steak. The types of steak that should be used for this recipe include lovely pieces of steak that are tender, juicy and well-marbled.

• Ribeye: One of the juiciest and richest steaks in terms of marbling that you may find is the cut from the rib.
• Filet Mignon: This cut is less fatty than ribeye although it has the same flavor it is very soft in texture and combines well with rosemary.
• New York Strip: This study provides a fair amount of tenderness while asserting equal importance in other aspects of flavor.
• Sirloin: A little less in fat, sirloin steaks are also tender and relatively inexpensive.

Select a joint appropriate to your wished level of doneness and fat content. Since ribeye is tender and packed with a lot of flavors, it is widely popular among many steak lovers.

2. Season the Steak

It is, therefore, appropriate to marinate your steak well before you cook it. There are, of course, just salt and pepper, but for rosemary steak, rosemary shall be chopped, and garlic minced for the distinctive taste. Here’s how to do it:

• Before grilling, detangle the steak and pat it with paper towels for it to brown well.
• Coat each side of the filet in liberal amount of salt and fresh ground black pepper.
• For this, spit the rosemary and minced garlic on both surfaces of the steak and rub it gently on the surface of the meat.

It will also be advisable, to, before placing the steaks to grill, you could try washing the steaks and then dressing them with some little olive oil since this greatly help the steaks to season, and also helps in the formation of the crust on the steaks once you start the grilling process.

3. Take the Steak Out of the Refrigerator

Prepare your steak at room temperature for at least 20–30 minutes before grilling them. This step also increases the distribution of heat and does not make the steak hard. They found that slicing carne asada thin and using the tenderloin muscle yields tender meat; marinating beef for at least 4 hours for flavor; and skipping the microwave or under-refrigerated steak because cold meat from the refrigerator makes for uneven cooking and texture.

Check Out: Juicy Garlic Herb Steak Recipe – Easy, Flavor-Packed Dinner in 30 Minutes.

4. Cooking the Steak

As you now have your steak seasoned and allowed to come to room temperature, that means it is ready for the cook. As for cooking, there are numerous variants, still, one of the most popular is to sauté the rosemary steak in a cast iron pan. Here’s how to do it:

Pan-Seared Rosemary Steak:

• Heat the skillet: Including a cast-iron skillet or heavy circulation pan over medium high flare. Allow it to get hot.
• Add olive oil: You should put approximately 1 tablespoon of olive oil and turn the pan to allow the oil to spread evenly.
• Sear the steak: After the oil is hot or gleaming, put the steak in the pan. So you don’t have to turn the steak frequently to make it brown on the outside. Broil for roughly 4-5 minutes on each side for steaks that are one inch thick; 3-4 minutes for each side for a steaks that is two inches thick; and sear for about 2 minutes for each side for any thick steaks.
• Baste with butter and rosemary: In the last 2 minutes of cooking stir in the butter, the remaining rosemary and garlic that has been minced. The rosemary butter for basting begins melting; spoon it over the steak so that the rosemary from the butter falls on the steak. This will only marinate the steak with an aromatic rich flavor of the spices.
• Check for doneness: Gently lift the steak from the pan and stick a meat thermometer into the thickest part:
  • Rare: 120°F (49°C)
  • Medium-rare: 130°F (54°C)
  • Medium: 140°F (60°C)
  • Medium-well: 150°F (66°C)
  • Well-done: 160°F (71°C)

5. Let the Steak Rest

When the steak is ready to the level of your doneness, take it out of the pan and put it on the plate or the cutting board and cover it for about 5-10 minutes. I believe that resting the steak is incredibly important because this process helps the tastes and juices spread again within the meat.

6. Serve and Garnish

This should be done immediately after the steak has been reached the desired temperature for resting the knife cutting across the musculature helping to make the meat as tender as possible. You can as well use the rest of the garlic-rosemary butter to put over some of the sliced steak to intensify some more taste. Garnish and serve immediately with extra freshly chopped parsley and plain lemon zest because the preparation gives a pleasantly flavoured dish.

Sides for Rosemary Steak

Rosemary steak complements just about any kind of side you want to offer to your guests, meaning you can diversify according to their tastes. Here are a few great options:

• Roasted Vegetables: Roasted potatoes, carrots or asparagus go very well with the savory part of the steak but are also much healthier.
• Mashed Potatoes: This mashed potato is so creamy that you can pair it excellently with the steadiness of the steak.
• Green Salad: A fresh feeling salad with an acidic dressing will be an excellent addition that will complement the fatty steak.
• Garlic Bread: For a special treat try pairing it with garlic bread so as to mop up any remaining garlic butter.

Conclusion

Rosemary steak is an ever popular and delicious meal perfect for a special occasion or just an average everyday dinner. The pronounced, uplifting rosemary scent gives additional depth to the natural, warm beefiness while making the steaks succulent and tender along with highly flavorful. Depending on whether you will pan-sear your steak, grill it, or broil it, the inclusion of rosemary and garlic is great as it makes every bite something special.

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