Seared Steak With Rosemary Recipes

PAN-SEARED STEAK WITH ROSEMARY AND GARLIC BUTTER

Steps:

• Finely dice or mince rosemary and garlic.
• On a cutting board add 2 teaspoons coarse sea salt, minced rosemary and garlic and mix together and roughly chop all together.
• Rub the garlic and rosemary mixture all over your choice of steak, in this case I used ribeye. Allow to sit at room temperature for 20 minutes.
• Over medium-high heat, heat up your skillet.
• Once heated add butter and olive oil, if you are using.
• Right before you add the steaks to the pan season with pepper and more salt if desired. Add steaks one at a time, I cook two at a time and cook about 1-2 minutes on one side then flip and cook for another 1-2 minutes.
• Turn steaks again, add wine and shallots and cook 2 or 3 more minutes.
• Depending how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes.
• Once cooked to desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.
• Right before serving, drizzle remaining liquids and shallots from pan over the steak.

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.

SEARED STEAK WITH ROSEMARY

Steps:

• In a small skillet over medium-low heat, heat the olive oil and the rosemary, stirring occasionally, for 5 to 10 minutes. Remove from the heat; scrape the rosemary and oil onto a platter or container large enough to hold the steak in a single layer.
• Meanwhile, pat the steak dry and season both sides with salt and pepper to taste.
• In a large, preferably cast-iron, skillet over medium-high heat, heat the 2 tablespoons vegetable oil until hot but not smoking. Carefully add the steak and cook, turning only once, until cooked to the desired degree of doneness, 2 to 3 minutes per side for medium-rare.
• Transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes.
• If desired, using tongs, transfer the steak to a cutting board and cut into thin slices. (If using skirt steak, cut across the grain.) Arrange the steak on individual plates.
• Discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak. Serve immediately.

SEARED STEAK WITH ROSEMARY

Steps:

• 1 In a small skillet over medium-low heat, heat the olive oil and the rosemary, stirring occasionally, for 5 to 10 minutes
• 2 Remove from the heat; scrape the rosemary and oil onto a platter or container large enough to hold the steak in a single layer
• 3 Meanwhile, pat the steak dry and season both sides with salt and pepper to taste
• 4 In a large, preferably cast-iron, skillet over medium-high heat, heat the 2 tablespoons vegetable oil until hot but not smoking
• 5 Carefully add the steak and cook, turning only once, until cooked to the desired degree of doneness, 2 to 3 minutes per side for medium-rare
• 6 Transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes
• 7 If desired, using tongs, transfer the steak to a cutting board and cut into thin slices
• 8 (If using skirt steak, cut across the grain
• 9 ) Arrange the steak on individual plates
• 10 Discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak
• 11 Serve immediately

SEARED RIB STEAK WITH ROSEMARY AND ARUGULA

Steps:

• In a saucepan, combine 1/2 cup olive oil with the rosemary. Bring to a simmer over low heat and remove from the heat. Let rest 10 minutes. Strain through a sieve, reserving both the infused oil and the chopped rosemary. In a small jar, combine the balsamic vinegar with the reserved rosemary oil and half the salt and the pepper. Cover tightly and shake vigorously. Set aside. Preheat oven to 400 degrees. Season the rib steak with the remaining salt and pepper. Heat 1 tablespoon olive oil in a medium ovenproof skillet over high heat. Sear the steak 2 to 3 minutes. Turn the steak over and place the pan in the oven. Cook for an additional 5 to 7 minutes for rare to medium-rare. Transfer the steak to a cutting board and let rest 4 to 5 minutes. Arrange the arugula on a serving platter. With a long sharp knife, cut the steak on the bias into thin slices. Arrange the slices on top of the arugula, drizzle with the reserved rosemary oil and sprinkle with the reserved chopped rosemary. Serve with the lemon quarters.