Description
Nothing beats a juicy garlic rosemary buttered steak for a weekend treat! Easy with very little hands-on time.
Ingredients
Scale
- 3 sirloin or rib-eye steaks (about 1 1/4 inch thick)
- Salt and pepper (generous amount)
- 2 tbsp corn oil (or canola, peanut, vegetable)
- 1-2 tbsp butter
- 2 cloves garlic (smashed)
- 2 sprigs fresh rosemary (or thyme)
Instructions
- Prepare the beef: Dry the steaks with a paper towel and let them sit in room temperature for 20 minutes before crackling a generous amount of both salt and pepper on all sides. Rub the seasonings into the meat.
- Add corn oil or other high temperature oil to a cast iron skillet on high heat. Let this be really hot before the next step.
- Cook the steaks for about 6-8 minutes for medium-rare. Flip them every minute to get an even cook. The last 3 minutes, add in the butter, garlic and rosemary. If really thick steaks, you should also flip to the sides.
- Usin a spoon, baste (pour the butter over) the beef with the butter oil and rub the garlic on top of the steaks. Let them rest for 10 minutes before serving.
- Best served with peri peri cream sauce and scalloped potatoes and some fresh or pan fried halved tomatoes.
Notes
See blog post for different cook times if you want it something else than medium-rare. I've also included several side dishes and other useful information.
- Prep Time: 20 minutes
- Additional Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Courses
- Cuisine: French
Nutrition
- Serving Size: 4.5 oz (130g) steaks
- Calories: 360
- Sugar: 0
- Sodium: 113
- Fat: 21.1
- Saturated Fat: 6.7
- Carbohydrates: 0.9
- Fiber: 0.2
- Protein: 39.7
- Cholesterol: 126