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Rosemary Steak

BeefGastro-PubStove-Top

Time: 2 hours 25 minutes

Yield: 4 servings

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About

This is the easiest way to make restaurant-quality steaks without any real effort. In fact, Rosemary Steak tastes better than almost any other steak you've had before. Reverse-searing the steak gives it a beautiful golden-brown jacket while still keeping it juicy and rosy on the inside too, all of which adds to its exquisite flavor formula. On top of that, the simple, yet brilliant, red wine and rosemary sauce adds richness and astringency to the savory succulence of the meat. When the steak and sauce combine, Rosemary Steak sets the high bar for all other steaks to try to clear!

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Ingredients

  • 1 cup red wine
  • 1 teaspoon salt
  • 1 sprig fresh rosemary
  • 4 (1-inch-thick) New York strip steaks

Directions

Step 1 -In a small bowl, add the red wine, the salt, and the rosemary and mix to combine.

Step 2 -Let the red wine mixture stand at room temperature for 2-3 hours.

Step 3 -Heat a large cast-iron skillet or griddle over high heat.

Step 4 -Place the steaks on the hot skillet and cook until the steaks reach an internal temperature of 135 degrees F for medium-rare, about 8 minutes per side.

Step 5 -Pour the red wine mixture into the skillet with the steaks and let it boil until thickened, about 1 minute.

Step 6 -Serve the steaks with the sauce on a deep-sided platter.

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