Rosemary Steak Recipes

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.

Steps:

• Heat a 12-inch (5 cm) cast iron skillet over medium-high heat for at least 10 minutes.
• Add the steak to a medium bowl and season with the salt and pepper, tossing to coat evenly.
• Thread 2 pieces of steak onto each rosemary sprig, sliding up the stem until the steak meets the leaves. Using scissors, trim the bottom of the sprigs so each end is about ½ inch long.
• Add the olive oil and garlic to the pan, stir, and let heat for about 1 minute.
• Once the oil begins to smoke, add 1 tablespoon of butter and stir to distribute. Place the skewers in the pan. Sear, without moving, for about 2 minutes, until a nice brown crust forms on one side. Using tongs, carefully flip each skewer over and brown on the other side, about 2 minutes more. Once cooked to your desired doneness, remove the steak skewers from the skillet and set on a clean baking sheet to rest.
• Without reducing the heat, carefully pour the wine into the skillet. Cook until reduced to ¼ cup, 5-10 minutes. Once reduced, remove the garlic from the pan and discard.
• Add the sugar and remaining 4 tablespoons of butter to the red wine reduction and stir until combined, 1-2 minutes.
• Garnish the steak skewers lightly with salt and pepper, then transfer to a serving platter and spoon the sauce on top.
• Serve immediately.
• Enjoy!

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.

Steps:

• Prepare the steaks: Arrange the steaks in a dish; season with salt and pepper on both sides, sprinkle evenly with the liquid smoke and drizzle with the vegetable oil. Nestle the rosemary under the steaks and set aside at room temperature 2 hours, turning the steaks halfway through to infuse both sides with rosemary.
• Make the rosemary butter: In a medium saucepan over medium-low heat, combine the butter and 1 teaspoon salt. Melt the butter, stirring to dissolve the salt, then add the garlic and rosemary. Continue cooking over low heat until the butter is fragrant, 10 to 12 minutes. Remove from the heat and discard the garlic and rosemary; set the butter aside.
• Grill the steaks: Preheat a grill or grill pan to high. Remove the steaks from the dish, discard the rosemary and place the steaks on the grill. Cook about 5 minutes per side for medium rare. Remove from the grill, tent with foil and let rest 10 minutes before slicing.
• Meanwhile, make the eggs: In a large bowl, vigorously whisk the eggs and add a splash of water (nothing more than a teaspoon). Melt the butter in a large nonstick pan over low heat but do not let it brown. Add the eggs and cook, whisking to release the cooked egg from the pan, until almost done but still wet, 5 to 6 minutes. Remove from the heat; add half of the cheese, a pinch of salt and a few grinds of pepper and continue whisking until done. Sprinkle the remaining cheese on top.
• To serve, cut the steaks off the bone and slice against the grain; drizzle with the rosemary butter. Serve with the eggs.

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.

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!