Ingredients
2 sirloin strip steaks (about 7 ounces each or 1-1.5” thick at room temp.)
1 to 1 ½ cloves of garlic
2 tablespoons fresh Freeman Herbs Organic Rosemary leaves
1 ½ tablespoons butter
½ tablespoon olive oil
Salt and pepper
A splash of water or white/red wine
Directions
Mince the garlic and rosemary, add 1 teaspoon of salt, and continue mincing to form a paste. Alternatively, use a mortar and pestle if available. Rub each steak on both sides with this paste.
Heat a skillet over medium-high heat and melt the butter. Add olive oil to prevent burning.
Add the steaks to the skillet, season with pepper, and cook for 1-2 minutes on each side. Flip the steaks and cook the other side for 2-3 minutes. At this point, add a splash of water or wine. Add more garlic or rosemary if desired.
Be cautious, as this will cause steaming. Let the steaks cook for an additional 2-3 minutes for medium-rare. Once cooked, remove the steaks and let them rest for 5 minutes.
If you prefer not to waste the seasonings in the skillet, continue cooking to reduce and create a sauce to drizzle over the steak.
Tips for cooking the best steak:
Ensure the meat is at room temperature for tenderness. If frozen, defrost it overnight in the fridge.
Salt just before placing it in the skillet. Optionally, infuse it with garlic and rosemary for about 20 minutes before cooking.
For medium-rare, opt for a steak that's 1-1.5” thick and achieves a delicious crust.
Preheat your skillet or iron griddle before cooking.
Sear the steak first at a high temperature to seal in the juices. Cook both sides and lower the heat for even cooking.
Always allow the steak to rest for around 5 minutes after cooking to redistribute the juices.
To check doneness, press lightly with a fork or tongs. A softer texture indicates rarer meat. For accuracy, use a meat thermometer to check the steak's temperature.
Steak Doneness | Temperature (°F) | Temperature (°C) |
Blue Steak | 110 | 43 |
Rare Steak | 120 - 130 | 49 -54 |
Medium Rare Steak | 130 - 135 | 54 -57 |
Medium Steak | 135 -145 | 57 -63 |
Medium Well Steak | 145 -155 | 63 -68 |
Well Done Steak | 155 and up | 68 and up |
