Is there anything more delicious then a beautifully seasoned and cooked steak? Steak is such a diverse cut of meat, there are endless recipes to satisfy your taste buds. A classic way to prepare this dish is with a hot skillet and simple ingredients. Make a meal out of it by adding some sides such as roasted potatoes, salad, or steamed veggies!
Ingredients:
· 2 sirloin strip steaks (about 7 oz each or 1-1.5” thick at room temp.)
· 1 -1 ½ cloves of garlic
· 2 tablespoons fresh Freeman Herbs Organic Rosemary leaves
· 1 ½ tablespoon butter
· ½ tablespoon olive oil
· Salt and pepper
· A splash of water or white/red wine
Instructions:
Mince garlic and rosemary, adding 1 teaspoon of salt and mince it a little longer to create a paste, you can also use a mortar and pestle if you have it. Rub each steak on both sides with the paste.
After this, you’ll want to heat your skillet over medium/high heat and melt the butter, but don’t forget to add the olive oil to prevent it from burning.
Go ahead and add your steaks, seasoning them with pepper, and let cook for 1-2 minutes on each side. Turn over the steaks, letting the other side cook for 2-3 minutes and this is where you can add your splash or water/wine, and now would be best to add any additional garlic or rosemary if you prefer.
Don’t fret, this will cause it to steam, just be cautious. Allow the steaks to cook for 2-3 more minutes for a medium rare. Once finished cooking, remove steaks and let them rest for 5 minutes.
If you don’t want to waste the seasonings in the skillet, continue to reduce to make a sauce to drizzle over your tender steak!
Tips for cooking the best steak:
1. Always have the meat at room temp. This ensures it will be more tender. If you have frozen steak, let it defrost overnight in the fridge.
2. Add salt right before it goes in the skillet, feel free to infuse with some garlic and rosemary before putting it in the skillet to marinate for about 20 minutes.
3. A steak should be 2-3 fingers thick, or about 1-1.5” if you prefer medium rare, with a delicious crust.
4. Preheat your skillet or iron griddle!
5. The steak should be seared first. Cooking it quickly at a high temperature seal in the juices, don’t forget both sides! To finish cooking the steak all the way through, turn your stove down to a medium/low.
6. Always let the steak rest for approximately 5 minutes after removing it from the skillet. This allows the juices to redistribute, making the steak taste even better.
7. Testing the steak to see if it is finished cooking can be tricky. To do this, lightly press with a fork or tongs. The flabbier it feels, the rarer the meat is. Best method would be to use a thermometer to check temperature of the doneness of the steak.
An extra tip that you can use for testing how done your steak is, is by using the area below your thumb, it can be a helping hand with testing how done your steak is!
Steak Doneness | Temperature (°F) | Temperature (°C) |
Bleu 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 |
Recipe and instructions based on Furious Grill and Vintage Kitchen Notes. https://vintagekitchennotes.com/rosemary-garlic-butter-steak-tips/