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How To make Garlic and Rosemary Steak
2 tb Olive oil
1/2 c Soy sauce
1/4 c Balsamic vinegar OR
-red wine vinegar 8 lg Garlic cloves, minced
4 ts Dried roasemary, crumbled
1 2-inch-thick top sirloin
-steak (about 3 1/2 lbs.) Combine first five ingredients , pour into a liquid tight container or plastic bag, then add steak. Refrigerate overnight, turning occasionally. Bring steak to room temperature. Preheat broiler 5 minutes. Remove steak from marinade and pat dry. Transfer marinade to heavy saucepan. Broil steak to desired doneness, about 10 minutes per side for rare. (125 degrees.) Transfer to platter. Let stand 10 minutes. Bring marinade to a boil. Thinly slice steak across grain. Arrange on platter. Serve, passing marinade separately. Source: Bon Appetit, October 1991 * The Polka Dot Palace BBS 1-201-822-3627 Posted by FAYLEN
How To make Garlic and Rosemary Steak's Videos
Garlic Rosemary Steak!
Steak is my absolute favorite meal on the planet. Whenever Pat wants to go out for a dressy date, I ALWAYS choose a good steak restaurant. Tender steak plus good red wine? Nothing better. Now I’ve found an easy recipe to make in the comfort of my own home (in the comfort of my own PJs). Garlic Rosemary Steak with Sherry Cream Sauce.
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
4 New York Strip Steaks at room temperature
3 cloves garlic minced
1 1/2 - 2 tbs. Fresh Rosemary minced (plus more for garnish)
1 tbs. sea salt
black pepper
4 tbs. butter
1 tbs. extra lite olive oil
1/2 cup cooking sherry
1 cup heavy cream
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Butter Garlic Rosemary New York Steak
Steak Marinade: Rosemary & Garlic
Check out my Rosemary & Garlic Marinade recipe on the blog! Click the link!
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Garlic & Rosemary Studded NY Strip Roast Recipe
The perfect beef roast is easy! Start with a great Certified Angus Beef ® brand cut, gather basic seasonings, and preheat the oven. Use the Roast Perfect App for cook times and perfect doneness.
Get the recipe:
Garlic & Rosemary Studded Strip Roast
1 (4 pound) Certified Angus Beef ® strip roast
3 cloves garlic, minced
1 teaspoon dried rosemary
3 teaspoons kosher salt, divided
1 teaspoon ground black pepper
1 tablespoon extra virgin olive oil
10 cloves garlic, split in half lengthwise
4-5 fresh rosemary sprigs, cut about 1-inch in length, to yield 20 pieces
Learn more about the NY Strip Roast:
~~ If it's not CERTIFIED, it's not the best. ~~
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How to Cook the Perfect Elk Steak ... with butter, garlic and rosemary
How to cook Elk Steaks in Cast Iron for a perfect medium rare doneness and amazing flavor.
#elksteak #elkrecipes #howtobbqright
WHAT MALCOM USED IN THIS RECIPE:
- Weber Kettle Grill -
- Tumbleweeds Fire Starter
- BBQ Gloves -
Elk is some of the finest red meat on the planet. Being from Mississippi, I don’t get the chance to eat it very often, but when a friend offered some from a recent harvest; I jumped on the chance.
For this recipe I wanted to savor the taste of the elk, so I kept the seasoning to a minimum. Coarse Salt and Black Pepper are all that’s needed. I’m also using a cast iron skillet over hot coals to sear the outside, leaving it rare to medium rare in the center. This process works for any type of steak, so feel free to try it with beef as well.
I have my weber kettle fired up for this cook with my Santa Maria attachment from Gabby Grills. It gives me the ability to raise and lower the grate over the coals which makes regulating the temperature very easy.
First we need to season each elk steak with salt and black pepper. When the coals are good and hot, place an iron skillet directly on the grill grate and let the skillet heat up a bit. This shouldn’t take long at all, only 2-3 minutes if you your coals are burning properly.
Add a tablespoon of butter to the skillet and let it melt. Place one of the steaks in the center of the skillet and let it sear for 2 minutes. At this point add a few cloves of garlic, a sprig of fresh rosemary, and an additional tablespoon of butter to the skillet. Now it’s starting to smell really good!
After 2 minutes flip the elk steak over, and begin basting it with the butter mixture left in the pan. It needs about 2 more minutes to cook to medium rare which is where I like it. At this point remove the steak from the grill and let it rest while repeat the process for the next steak. Be sure to wipe out the skillet between each cook and give it a few minutes to get hot before adding the next steak.
You also want to rest each one for 5-7 minutes to let the juices redistribute throughout the meat or you’ll lose all that delicious flavor when you cut into it.
Elk Steak Ingredients:
- 2 Elk Steaks 10-12oz ea
- 1 Tablespoon Kosher Salt
- 1 Tablespoon Ground Black Pepper
- 4 Tablespoons Unsalted Butter
- 6 Cloves Garlic
- 2 Sprigs Fresh Rosemary
Elk Steak Directions:
1. Prepare charcoal grill for direct cooking over Lump charcoal.
2. Season each elk steak with salt and black pepper on both sides.
3. Place cast iron skillet on grill grate directly over hot coals.
4. Add 1 Tablespoon of butter to iron skillet and allow to melt.
5. Place one of the elk steaks in the iron skillet and sear for 2 minutes. Add 2-3 cloves of garlic and 1 sprig of rosemary to the skillet along with 1 additional Tablespoon of butter.
6. Flip the steak and cook for 2 minutes, baste the top with the butter mixture as it cooks.
7. Remove the elk steak from the skillet for medium rare or continue to cook until desired doneness is reached.
8. Wipe the skillet out with paper towel and repeat the above process for the remaining steak.
9. Rest each steak for 5-7 minutes before serving.
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Rosemary & Garlic Roast Beef
It’s roast season! Melt-in-the-mouth beef, rubbed in a rosemary & garlic oil, roasted simply at one temperature and finished with an amped up gravy.
???? Get the recipe for this Rosemary & Garlic Roast Beef here
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