Rosemary Steak Recipe
Make Rosemary Steak Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Steak & Marinade
Cooking & Finish
Method
Steak & Marinade
- 1
Prepare steaks
Pat the steaks dry with paper towels. Trim excess fat if desired. Using a fork or the tip of a knife, lightly score the surface to help the marinade penetrate.
- 2
Make marinade
In a bowl, combine chopped rosemary, minced garlic, olive oil, soy sauce (or Worcestershire), lemon juice (or vinegar), and brown sugar (or honey). Whisk until combined. Stir in coarse salt and black pepper.
- 3
Marinate
Place steaks in a shallow dish or zip-top bag and pour the marinade over them, coating both sides. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours. If refrigerating longer than 1 hour, remove steaks 30 minutes before cooking to come toward room temperature.
Cooking & Finish
- 4
Preheat and season
About 20–30 minutes before cooking, remove steaks from the marinade and pat lightly dry—reserve marinade. Season both sides lightly with additional salt and pepper if needed. Heat a cast-iron skillet or heavy frying pan over medium-high heat until smoking hot. Add the neutral oil and swirl to coat.
- 5
Sear steaks
Place steaks in the hot pan with enough space between them. Sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side for 2 minutes. For steaks about 1 to 1¼ inches thick, aim for: 3–4 minutes per side for medium-rare; add 1–2 minutes per side for medium. Adjust times for thicker or thinner cuts.
- 6
Baste with butter and rosemary
Reduce heat to medium. Add butter, whole rosemary sprigs, and smashed garlic to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks repeatedly with the melted butter and pan juices for 1–2 minutes. This adds flavor and helps finish the steaks.
- 7
Check doneness
Use an instant-read thermometer: 125°F (52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. Remove the steaks from the pan about 5°F (3°C) below the target temperature; carryover heat will continue cooking.
- 8
Rest and finish
Transfer steaks to a cutting board and tent loosely with foil. Rest for 5–10 minutes. Spoon any pan juices over the steaks, sprinkle with finishing flake salt if using, and let sit for a minute before slicing.
- 9
