Recipes › Rosemary › Rosemary Butter Steak
Rosemary Butter Steak
This is the restaurant method for a perfect pan-seared steak — a hot cast-iron skillet, a quick sear, then basted relentlessly with foaming rosemary-garlic butter until the meat is a perfect medium-rare. The butter, infused with rosemary and garlic as it foams, creates a fragrant, rich crust that elevates the steak to something genuinely extraordinary. A classic that never gets old.
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Ingredients
- 3 fresh rosemary sprigs
- 2 steaks ribeye or NY strip steak, about 1 inch thick, at room temperature
- 3 tbsp unsalted butter
- 4 cloves garlic, smashed
- 1 tbsp vegetable oil
- 1½ tsp kosher salt
- 1 tsp black pepper, coarsely ground
- ½ tsp flaky sea salt, for finishing
Contains: milk.
Method
- Bring steaks to room temperature 30 minutes before cooking. Pat completely dry with paper towels and season aggressively on both sides with kosher salt and pepper.About 5 min
- Heat a cast-iron skillet over very high heat until smoking. Add vegetable oil. Sear steaks for 2-3 minutes without moving until a deep crust forms. Flip and sear the other side for 2-3 minutes.About 8 min
- Reduce heat to medium. Add butter, smashed garlic, and rosemary sprigs to the pan. As the butter foams and turns golden, tilt the pan and use a large spoon to continuously baste the steaks with the foaming herb butter for 1-2 minutes.About 5 min
- Remove steaks to a warm plate when they register 125-130°F for medium-rare. Rest for 5 minutes before serving. Finish with flaky sea salt.About 5 min
Tips
- The pan must be extremely hot before the steak goes in — a smoking cast-iron is ideal.
- Basting with rosemary butter is what takes this from a pan-seared steak to a restaurant-quality dish.
- Let the steak rest — cutting into it immediately loses all the juices onto the plate.
Ring the changes
- Add a tablespoon of finely chopped shallot to the butter for a shallot-rosemary steak.
- Deglaze the pan with red wine after removing the steaks for a simple pan sauce.
Keeping it
Best eaten immediately. Leftover steak keeps in the fridge for 2 days — slice cold for salads or sandwiches.
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1 h 30 min · medium · Rosemary
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