Butter-Basted Rosemary Steaks with Baked Risotto

No matter the weather outside, enjoy a tender, juicy steak seared on the stove top and made extra special with decadent butter and fragrant rosemary. Serve with cheesy, baked risotto.

Butter-Basted Rosemary Steaks with Baked Risotto
Serves 4
No matter the weather outside, enjoy a tender, juicy steak seared on the stove top and made extra special with decadent butter and fragrant rosemary. Serve with cheesy, baked risotto.
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Ingredients
  1. 1 1/2 lb boneless grilling steaks (Ribeye, NY Strip)
  2. Cooking Spray
  3. 1/2 teaspoon ground black pepper
  4. 3 cloves garlic, smashed
  5. 4 tablespoons salted butter
  6. 2 sprigs rosemary
  7. 1/2 teaspoon coarse sea salt
Instructions
  1. Coat steaks with spray, then season with pepper.
  2. Preheat large sauté pan over medium-high.
  3. Place steaks in pan; sear 2-3 minutes on each side. Add butter, garlic and rosemary; cooking garlic 1 minute. Move garlic and rosemary on top steaks. Spoon butter over steaks, to baste, 2 minutes.
  4. Remove steak from pan; rest 5 minutes before slicing to serve.
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