Simple and satisfying, tender Rosemary Steak has a fresh, herby flavor profile that elevates it to steakhouse caliber.
Rosemary steak is a simple yet scrumptious staple dinner dish for my family. At first, I was skeptical because I usually save rosemary for roasted vegetables. But when my roommate rubbed a thick rib eye with garlic and fresh rosemary, I ate my words the moment I took a bite!
Rosemary steak is now one of my favorite dinners. The combo of earthy garlic and aromatic rosemary makes me feel like I’m strolling through an herb garden. This pleasing fragrance fills the whole kitchen, warmly inviting in guests and family members alike.
Although it looks like it could be served at a restaurant, don’t be tricked by its fancy appearance. Rosemary steak is easy to make in a few simple steps. Of course, the magic’s in the seasonings: finely chopped fresh rosemary, minced or sliced garlic, plus salt and pepper. This jazzy little blend takes plain steak from “fine” to “fine dining” in no time!
Is Rosemary Steak Healthy?
For meat-eaters looking to up their protein count, rosemary steak is a great way to do so. It’s also keto-friendly, so those on a ketogenic diet can benefit from its high-fat and low-carb profile. But obviously, if you need a low-fat, vegetarian, or vegan meal, this won’t be the one for you. For a low-fat option, I suggest using the same seasoning blend with chicken instead of steak.
Gordon Ramsay’s Steak Seasoning Hack
According to BBC Good Food, the celebrity chef and culinary icon Gordon Ramsay recommends seasoning the steak just before cooking. This keeps it nice and moist, since salt will draw out moisture from the meat, which could make the meat dry. So, there’s no need to season your steak ahead of time. Just take it out of the fridge, let it sit for about 20 minutes, dry with paper towels—which leads to a better sear—and then season the meat right before cooking. While Gordon sprinkles his seasonings onto a plate to press the steaks into on either side, you can also pour your mixture into a bowl and massage it into the meat that way.
FAQs & Tips
How Do I Store Leftovers?
Once cooled, leftover steak can be refrigerated in airtight containers for up to 4 days. Alternatively, you can freeze it for 2 to 3 months. Make sure to write the date on the container so you can keep track of the time as it passes. Then, thaw it in the fridge overnight before serving the next day. Reheat in the oven at 350°F for about 10 to 15 minutes, or until it’s warm all the way through.
What Does Rosemary Do To Steak?
While it adds a floral, slightly pine-like flavor to steak, a sprinkle of fresh rosemary also makes a beautiful garnish at the very end of cooking. In this way, it brightens the steak in both appearance and taste.
What's Better On Steak—Rosemary Or Thyme?
While many chefs like to use both in their seasonings, some suggest using only one or the other, depending on your preference. Rosemary offers a more floral flavor, while thyme is earthier. Keep in mind that when rosemary burns, it becomes bitter and loses the light fragrance it once had, so be careful not to overcook it.
Serving Suggestions
The other night, my roomie and I made rosemary steak with Dairy-Free Mashed Potatoes (because we didn’t have milk) and Roasted Brussels Sprouts. But feel free to experiment with the sides; there are many to choose from that will go well with this steak. If it’s a uniquely satisfying dinner you’re craving, pair this steak with Rice Cooker Risotto or Butternut Squash Noodles, plus Sautéed Broccolini, Maple-Glazed Carrots, or Spring Salad.
Ingredients
- 4 1-inch thick steaks (such as New York strip or rib eye)
- 2 1/2 tablespoons fresh rosemary finely chopped
- 4 cloves garlic sliced or minced
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
Instructions
- Take the steaks out of the refrigerator and let them sit at room temperature for 20 minutes. Use paper towels to pat them dry.
- In a small bowl, combine chopped rosemary, garlic, salt, and pepper. Rub this mixture evenly over both sides of the steaks.
- Heat a large cast-iron skillet over medium-high heat. Add olive oil and heat until shimmering.
- Place steaks in the hot skillet (work in batches if needed). Cook for 3–4 minutes without moving to form a crust.
- Flip the steaks and cook for another 2–4 minutes for medium-rare doneness.
- Lower the heat to medium. Place butter in the skillet. After it melts, tilt the pan to baste the steaks with butter for 1–2 minutes.
- Take the steaks out of the skillet and allow them to rest on a cutting board for 5 minutes.
- Slice steaks against the grain and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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