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Butter-Basted Rosemary Steaks
Recipes
Butter-Basted Rosemary Steaks
4 servings
30 minutes total

Ingredients

  • 1 ½ lb boneless steaks (such as ribeye, New York strip, or tenderloin)
  • Cooking spray
  • ½ teaspoon freshly cracked black pepper
  • 3 cloves garlic
  • ¼ cup salted European butter
  • 2 sprigs fresh rosemary
  • ½ teaspoon coarse sea salt

Steps

    1. Coat steaks with spray, then season with pepper (wash hands). Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place steaks in pan; sear 2–3 minutes on each side until browned, then remove steaks from pan.
    2. Reduce heat to medium and return pan to heat. Smash garlic cloves. Add butter, rosemary, and garlic to pan; cook 1 minute, then move rosemary and garlic to edge of pan.
    3. Return steaks to pan; cook 3–5 minutes on each side until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Baste steaks with butter mixture by brushing tops with rosemary sprigs. Remove steaks from pan and let rest 5–10 minutes before serving; temperature will rise 5–10°F during this time. Brush steaks with remaining butter mixture from pan; sprinkle with salt and serve.

The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, 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.

Wash hands, utensils, and surfaces with soap and water after any contact with raw meat, seafood, or eggs.
Do not reuse marinades.
Do not rinse raw meat.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ¼ recipe serving: Calories 320, Total Fat 19g, Sat Fat 10g, Trans Fat 0g, Chol 120mg, Sodium 450mg, Total Carb 1g, Fiber 0g, Total Sugar 0g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 10%