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
2018-01-16 08:40:48
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.
Ingredients
- 1 1/2 lb boneless grilling steaks (Ribeye, NY Strip)
- Cooking Spray
- 1/2 teaspoon ground black pepper
- 3 cloves garlic, smashed
- 4 tablespoons salted butter
- 2 sprigs rosemary
- 1/2 teaspoon coarse sea salt
Instructions
- Coat steaks with spray, then season with pepper.
- Preheat large sauté pan over medium-high.
- 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.
- Remove steak from pan; rest 5 minutes before slicing to serve.
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