ROSEMARY STEAK
This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.
Provided by Susan Wilson
Categories World Cuisine Recipes Latin American South American Argentinian
Time 3h16m
Yield 4
Number Of Ingredients 4
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.
Nutrition Facts : Calories 506.3 calories, Carbohydrate 1.6 g, Cholesterol 107.7 mg, Fat 34.9 g, Protein 33.3 g, SaturatedFat 14.4 g, Sodium 667.2 mg, Sugar 0.4 g
REVERSE-SEAR STEAK RECIPE BY TASTY
There are many, many ways to cook a steak, and each person likes theirs juuuuust a tad differently. But did you know you can reverse-sear a steak? Yup, that's a thing. Seasoned with some fresh rosemary and thyme and slathered generously with butter, this reverse-sear steak method might change the way you cook your steak for good. Give it a try now.
Provided by Robert Broadfoot
Categories Dinner
Yield 2 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 200°F/95°C.
- Pat the steak dry with a paper towel, and generously season all sides of the steak with salt and pepper.
- Transfer to a wire rack on top of a baking sheet, and bake for about 45 minutes to an hour, until the internal temperature reads about 125°F/50˚C for medium-rare. Adjust the bake time if you like your steak more rare or well-done.
- Heat the canola oil in a pan over high heat until smoking. Do not use olive oil, as its smoke point is significantly lower than that of canola oil and will smoke before reaching the desired cooking temperature.
- Sear the steak for 1 minute on one side, then flip.
- Add the butter, garlic, rosemary, and thyme, and swirl around the pan. Transfer the garlic and herbs on top of the steak and baste the steak with the butter using a large spoon.
- Baste for about 1 minute, then flip the steak with tongs and baste the other side for about 15 seconds.
- Turn the steak on its side and cook to render off any excess fat.
- Enjoy!
Nutrition Facts : Calories 525 calories, Carbohydrate 2 grams, Fat 48 grams, Fiber 1 gram, Protein 21 grams, Sugar 0 grams
SEARED STEAK TARTARE WITH ROSEMARY
The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.
Yield 1 serving
Number Of Ingredients 6
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
I liked this alternative to marinating - sometimes we forget to plan ahead & arrive ravenous. This seems like a tasty way 'round waiting or forgoing something super yum. I believe this method is mighty adaptable to different cuts & even types of meat. From The Washington Post.
Provided by Busters friend
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 733.6, Fat 59.1, SaturatedFat 17.9, Cholesterol 166.6, Sodium 119.3, Protein 47.8
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.
GRILLED STEAK WITH ROSEMARY AND GARLIC
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.
ROSEMARY SEASONED STEAK
Make and share this Rosemary Seasoned Steak recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 17m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mix seasonings together in small dish.
- Trim fat from steak and rub seasoning mixture on both sides.
- Place the steak on rack of broiler pan.
- Position pan so that steak is about 3 inches from heat.
- Broil 10-12 minutes for a ¾ô steak, turning once during cooking OR grill as desired.
- Serve with baked potatoes, sour cream and chives, and steamed broccoli.
SEARED STEAK WITH ROSEMARY AND BROCCOLI RABE
Yield makes 2 servings
Number Of Ingredients 7
Steps:
- Generously season the steaks with salt and pepper. Heat a large skillet to very hot. Pour in a very small amount of olive oil (about 1 teaspoon) and immediately add the steaks to the pan. (If you have an exhaust fan, this is a good time to use it!) Sear the steaks on both sides to a nice crusty brown. Sprinkle steaks with half the rosemary leaves, then turn them over. Lower the heat and cook about 3 minutes on each side for medium-rare (for a 1-inch-thick piece of meat). Sprinkle with the remaining rosemary after cooking the first side. Remove the steaks from the skillet. Pour 2 tablespoons water and 1 tablespoon extra-virgin olive oil into the skillet and swirl over the heat. Pour the juices over the steaks, then pour the remaining 2 tablespoons olive oil into the pan and return it to the heat. When the skillet is hot, add the broccoli rabe and toss or stir with tongs. Cook over medium-high heat for about 2 minutes, then stir in the garlic, and season with salt and red pepper. Cook about 2 more minutes, until the stems are tender-crisp. Serve with the steak.
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- Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
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