Butter-Basted Rosemary Steaks Recipe

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Butter-Basted Rosemary Steaks

Butter-Basted Rosemary Steaks that is pan-seared can be an even better route than a well-grilled steak. Pan-searing in a ripping-hot cast iron skillet produces an even golden crust that really accentuates the flavor of the steak itself, allowing it to shine. The cast-iron skillet is the best type of pan to use for this method, given its superior heat-retaining qualities. Basting it with butter both deepens the crust on the outside and helps the steak cook more quickly.

Butter Basted Rosemary Steaks Collage

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Butter Basted Rosemary Steaks Recipe

Butter-Basted Rosemary Steaks

A pan-seared steak can be an even better route than a well-grilled steak. Pan-searing in a ripping-hot cast iron skillet produces an even golden crust that really accentuates the flavor of the steak itself, allowing it to shine. The cast iron skillet is the best type of pan to use for this method, given its superior heat-retaining qualities. Basting it with butter both deepens the crust on the outside and helps the steak cook more quickly.
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Course: Dinner, Main Course, Side Dish
Cuisine: American
Keyword: beef, risitti, steak
Total Time: 45 minutes
Servings: 4 servings
Calories: 720kcal

Equipment

  • Large, nonstick sauté pan
  • large sauté pan
  • 9-inch square baking dish
  • Aluminum Foil

Ingredients

Butter-Basted Rosemary Steaks

  • Cooking spray
  • 1/2 teaspoon pepper cracked
  • 1 1/2 lb steaks boneless grilling ,such as ribeye, New York strip, or tenderloin
  • 3 cloves garlic smashed
  • 4 tablespoons butter salted European
  • 2 rosemary sprigs fresh
  • 1/2 teaspoon sea salt coarse

Baked Risotto

  • 2 teaspoons thyme fresh
  • 2 shallots finely chopped
  • 1 tablespoon butter salted European
  • 3/4 cup Arborio risotto rice
  • 1/4 cup dry white wine or chicken broth
  • 2 3/4 cups chicken broth reduced-sodium
  • 1/2 teaspoon sea salt coarse
  • 1/4 teaspoon pepper
  • 1/2 cup green peas frozen
  • 2 oz cheese Deli garlic-herb spreadable

Instructions

Butter-Basted Rosemary Steaks

  • Coat steaks with spray, then season with pepper. Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place steaks in pan; sear 2–3 minutes on each side, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smash garlic cloves.
  • Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to the edge of pan; return steaks to pan; cook 3–5 minutes on each side and until your desired doneness, basting steaks with butter mixture by brushing tops with rosemary sprigs.
  • Remove steaks from pan; let stand 5 minutes before serving. Brush steaks with remaining butter mixture from pan; sprinkle with salt. Serve.

Baked Risotto

  • Preheat oven to 350°F. Remove thyme from the stem (leaves only); chop shallots (1/4 cup). Preheat a large sauté pan 2–3 minutes on medium-high. Place butter in pan; add shallots and cook 2–3 minutes, stirring occasionally, or until softened. Pour rice into pan; cook and stir 1 minute.
  • Stir wine into rice mixture; cook 2 minutes or until liquid has been absorbed. Stir in stock, salt, pepper, and thyme; bring to a boil and cook 3 minutes, stirring occasionally.
  • Carefully pour rice mixture into a 9-inch square baking dish; cover with foil and bake 30 minutes. Remove foil, then stir in peas and cheese; recover and let stand 5 minutes. Serve. (Makes 6 servings.)

Notes

Hot Bod Advice
Complete your meal with a fresh salad blend, potato rolls, and cheesecake for dessert.
Cooking your steak slowly and basting it in butter is a traditional steakhouse preparation; this creates a succulent interior and fragrant exterior.
Cooking Sequence
Prepare risotto and begin to bake (15 minutes)
After 15 minutes bake time, prepare steaks (15 minutes)
Complete risotto; serve (15 minutes)
The doneness temperatures for medium-rare and medium stated above are traditional temperatures used for cooking steaks but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Nutrition

Calories: 720kcal | Carbohydrates: 37g | Protein: 43g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 156mg | Sodium: 1478mg | Potassium: 733mg | Fiber: 3g | Sugar: 2g | Vitamin A: 791IU | Vitamin C: 22mg | Calcium: 144mg | Iron: 6mg
This recipe was adapted from Publix

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