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Garlic-Rosemary Steak

Garlic-Rosemary Steak



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Ingredients

  • 3/4 cup plus 7 Tbsp. olive oil, divided
  • 1/4 cup 1-inch pieces rosemary sprigs
  • 1 1/2 pounds hanger or flank steaks, cut into four 6-ounce steaks
  • Kosher salt, freshly ground pepper
  • 6 large garlic cloves, sliced
  • Coarse sea salt (such as Maldon)

Recipe Preparation

  • Heat 3/4 cup oil and rosemary in a small saucepan over medium heat until oil begins to bubble and an instant-read thermometer registers 140°, about 2 minutes. Let steep at room temperature for at least 2 hours or cover and chill overnight (the longer it steeps, the more flavorful it will be). Strain oil; discard rosemary. Set rosemary oil aside.

  • Rub steaks with 1 Tbsp. olive oil; season generously with kosher salt and pepper. Heat 2 Tbsp. oil in a large heavy skillet over high heat until it begins to shimmer. Quickly sear steaks on all sides and transfer to a cutting board (they will still be quite rare; you’ll finish cooking them shortly). Let rest for 10 minutes. Clean and dry skillet.

  • Cook remaining 4 Tbsp. oil and garlic in skillet over medium heat, turning occasionally, until garlic is dark brown but not burnt, 3–4 minutes. Remove pan from heat; discard garlic. Transfer 2 Tbsp. garlic oil to a small bowl; reserve.

  • Cut steaks against the grain into 1/3-inch-thick slices. Heat remaining garlic oil in skillet over medium heat until it shimmers. Add half of sliced steak to skillet and cook, turning once, until cooked to desired doneness, 1–2 minutes for medium-rare. Add 1 Tbsp. rosemary oil; toss. Transfer steak and oil to a platter. Repeat with reserved garlic oil, steak, and 1 Tbsp. rosemary oil.

  • Sprinkle with sea salt and drizzle with more rosemary oil, if desired.

Recipe by Lauren Fortgang of Le Pigeon in Portland OR,

Nutritional Content

One serving contains: Calories (kcal) 820 Fat (g) 76 Saturated Fat (g) 13 Cholesterol (mg) 55 Carbohydrates (g) 2 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 37 Sodium (mg) 220Reviews Sectionso tasty! delicious steak.brushjlsolon, ohio01/27/20

Rosemary Garlic Sous Vide Steak

With only 5 minutes of prep time, this sous vide steak recipe is quick and easy to make for dinner. Take sirloin steaks from the refrigerator or freezer and place in ziploc bags or vacuum seal with rosemary and garlic for a delicious meal!

Want to learn a new cooking technique that’s so easy and makes the most delicious and tender meats?! Time to try sous vide cooking!

I got my first sous vide almost 2 years ago and have been obsessed with it ever since! I regularly make Italian Flank Steak, Sous Vide Sliders and Korean BBQ Short Ribs in the sous vide for weeknight dinners. One of my favorite parts of sous vide cooking is that, like a slow cooker, you can set it and forget it!

It really is as easy as tossing meat and seasonings in ziploc bags, placing them in the sous vide and leaving them to cook for a few hours.


Steak with Rosemary Garlic Sauce

Steak with Rosemary Garlic Sauce has petite sirloin cut steak with an amazingly flavorful rosemary garlic sauce with a touch of lemon and shallots.

As a child, I hated steak. I thought it was horrible and gross. I wanted nothing to do with it. When I got older, I started trying more foods and different cooking methods and came to love steak. My mother would always cook our steak well done growing up. I mean WELL done. Sorry mom, steak isn’t your department. It was flavorless and hard to chew. For full flavor, keep some pink in your steak. I prefer my steak medium-rare and cook my kids a few minutes longer to be a medium to medium-well.

Let us start by talking about the steak. I buy petite steak a lot. It is affordable and flavorful. However, petite steak can be less tender than other cuts. You can certainly swap out the cut of steak in this recipe for whichever cut you prefer. I know when you have kids to feed, staying affordable is a must and the petite is a great option for those who love steak but don’t always love the price tag.

Grilling the steak really gives the best flavor so that is what we need today. I say “we” because I haven’t grilled anything in a decade. My husband is the grill chef in this household. I’m just the supervisor… which he isn’t too entertained by but marriage is what it is.

Cooking time on the grill is important. Set your grill on a medium heat. I stick to the cooking times Bobby Flay recommends. I’m pretty sure the guy knows what he is doing. Place the steaks on the grill and cook until golden 4 to 5 minutes. Flip the steaks over and continue to grill 3 to 5 minutes for medium-rare, 5 to 7 minutes for medium or 8 to 10 minutes for medium-well. We cook the steak about 5 minutes each side and let the kids steaks cook another few minutes.

Steak with Rosemary Garlic Sauce has a really great sauce. This sauce was inspired from a steak on the menu from Long Horn Steak House. Long Horn’s has a steak with a rosemary gravy, mushrooms, topped with onion straws that is pretty tasty. This is not a copy cat sauce, the sauce was just my inspiration. Instead of onion straws, I used shallots and lightened it up with some lemon. I did not leave out the amazing rosemary flavor though so if you love that Long Horn steak, this is not the same but much of the flavor profile is there so you are sure to love this too.

We made mashed potatoes on the side today and drizzled the sauce over those too and it was delicious in replace of a thick gravy. Plus, it is so simple to make with just a few ingredients.


Steak Temperature Guide

Rare: Red center, cool – 125°F
Medium Rare: Red warm center – 135°F
Medium: Warm pink center – 145°F
Medium Well: Slightly pink center – 150°F

We prefer our steaks Medium to Medium Well. The steak is tender enough to pull it apart. The flavor was buttery.

One of my Favorite steak and burger seasoning is – Montreal Steak Seasoning . It contains salt, pepper, garlic, and paprika. Go lightly on this seasoning since it has lots of salt and pepper.

You can find it at your local supermarket or larger size at Costco.


The best fat/oil to use when cooking steaks &ndash smoke points

The one thing to remember when cooking steaks, is that you want to use high heat. And that is why you need to choose an oil that has a high smoke point, which means that the oil is burning and it can give a bitter taste or sometimes even harmful chemicals released.

Safe bets are canola oil, peanut oil, corn oil and vegetable oil. All of these have smoke points of more than 400F (200C), which is perfect for cooking steaks.

All that said, butter tastes amazing. Butter has a smoke point of 350F (175C) so it&rsquos generally not a good fat to cook with on high heat. There is a roundabout way of this though, and that is combining butter with a high smoke oil. You need to start off with the oil, and then add butter towards the end of the cook time.


How to Make Garlic Rosemary Steak Kebabs

There are essentially 4 primary steps to prepare Garlic Rosemary Steak Kebabs. The Steak, the Tomatoes, the Potatoes, and the Assembly.

The Steak

First, gather the ingredients for the marinade.

  • Balsamic Vinegar
  • Honey
  • Whole Grain Mustard
  • Fresh Garlic
  • Kosher Salt
  • Fresh Cracked Pepper

Mix these together in a medium-sized bowl and then add the cubed steak. Cover the bowl with a lid or plastic wrap and place this in the refrigerator. The longer you can let this marinade the better. The steak should chill at least 20 minutes, but 3 hours would be best.

The Tomatoes

In a small bowl, add the tomatoes, the olive oil, and the chopped rosemary. Set this aside to marinate while you prepare the rest of the ingredients.

The Potatoes

Parboiling the potatoes is an essential step. This will ensure that your potatoes finish cooking the same time as the steak and the tomatoes. “Parboil” just means that you are going to pre-cook them a little, but not all the way. To do this, heat up a large pot of water to boiling. Add the potatoes and cook for 8-10 minutes (until just barely fork-tender). Drain the potatoes and set them aside.

The Assembly

If you are using wood skewers, make sure to soak them in water for at least 30 minutes before grilling. The water soaks into the wood creating a barrier that will prevent them from burning.

On the skewer start by adding a cube of steak, followed by a tomato, and finally a potato. Continue this pattern, keeping about 1 inch of empty space on both sides of the skewer. Place the skewers on the hot grill (make sure to oil the grates) and turn them every 4 minutes until they are done to your liking.


Garlic-Rosemary Steak - Recipes

Backyard BBQ's, potlucks, picnics, and outdoor dinners! Time to knock the dust (or pollen) off the patio furniture, fire up the grill, and get back into the swing of these spring and summer activities. Something about spending afternoons outside with good food just gets us excited. How about you?

We're also excited to share with you our newest recipe just in time for grilling season – Garlic Rosemary One Step. Done!™ Potato & Steak Skewers. Onions, bell peppers, steak, and garlic rosemary potatoes from Green Giant™ Fresh all stacked together then grilled to a smoky perfection.

For this recipe, use One Step. Done!™ Potatoes to cut back on prep time in the kitchen which allows you to spend more time having fun. What are One Step. Done!™ potatoes? They're real, farm-fresh potatoes grown by the potato experts at Green Giant™ Fresh. The package includes everything you need including real chef-inspired seasonings just like the ones in your kitchen.

All you have to do is pop the whole package in the microwave and six minutes later you have hot, delicious, healthy potatoes that are ready to eat! No rinsing, no peeling, no boiling, no slits, no turning, no stopping half-way through cooking, no seasoning packets – just microwave and eat. One Step. Done!™ comes in a variety of flavors like Cajun Style, Roasted Red Pepper, and (our flavor of choice for this recipe) Garlic Rosemary.


Filet Mignon with Rosemary Butter

Filet Mignon is the premium of premium cuts of steak. Here I show you how to make a Seared Filet Mignon with Rosemary Butter. It is one of my favorite recipes to make for special occasions, and never fails to wow my friends and family. I’m doing this filet in pan on the stove top, because that allows me to brown the butter in the same pan, along with the rosemary to make very simple, very delicious sauce. I cook mine to med-rare, and wouldn’t eat it any other way, but you can easily cook it for a bit less or more time, to get to your preference. Enjoy!

Recipe Overview & Keys to Success

To cook the best Filet Mignon with Rosemary Butter, just make sure to do the following:

  1. Filet mignon needs to be cooked at high temperature to get a great crust on the outside, while keeping the center mid-rare. Use very high heat on the pan.
  2. Allow the steak to come up to room temperature before cooking it
  3. Make sure to season the filet mignon well, with both salt and pepper
  4. You’ll want to brown the butter, which adds flavor, but it can burn, so watch carefully, and as it browns turn the heat down, and/or add a bit of olive oil which will help prevent burning
  5. Finally, make sure to allow the filet to rest for 4 – 5 minutes before cutting into it, that will allow the juices to settle back into the meat, rather than out on your plate

While I don't hold the old adage of Red Wine with Red Meat religiously, if it ever applies, it's with a dish like this. I love a Merlot with this filet recipe, as the rich leather & tobacco flavors in the wine hold up nicely against the meat, and the butter sauce helps to make the tannins a bit more mild.


Recipe Summary

  • 1 cup balsamic vinegar
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped rosemary
  • One 3-pound porterhouse steak, about 4 inches thick
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground pepper

In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.

Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.


Preparation

Remove steaks from the fridge 1-2 hours prior to cooking. Allow them to come to room temperature.

Preheat the oven to 300°F with the rack in the middle of the oven. You could also use a grill or pellet smoker for this step (set for indirect heat at 300°F).

On a sheet tray with a cooling rack, salt and pepper the steaks 30 minutes prior to cooking.

Place the meat into the oven and cook until the internal temperature in the middle of the steak is 120 degrees. This can range from 8-20 minutes, depending on the thickness of the steak and your oven. Cook to temperature, not time. Remove the steaks and let them rest for 10 minutes.

Place a heavy bottom pan over high heat. When it smokes, add 1 teaspoon of the oil and brush it around the bottom of the pan with a basting brush. Add the steaks, as far apart from each other as you can. Sear each side for 1-2 minutes to get the perfect golden-brown color. Remove the steaks and set aside.

Turn the heat off and let the pan cool down for a few moments. Bruise the rosemary with the back of a knife. Then add it to the pan along with the butter and garlic. Once the butter is melted, add the steaks back in. Using a spoon or small ladle, baste the steak with the butter. Do this for a few minutes until the garlic and rosemary become really fragrant.

Remove the steak and allow to rest for 10 minutes. Slice and arrange on a platter for serving. Spoon some of the remaining butter over the steak. Finish with a light sprinkle of flaky finishing salt.