Rosemary Garlic Butter Steak

I have been getting more in to using fresh herbs lately.  It's not the most cost-effective thing since I can't really grow a garden in my little apartment (we've been looking into indoor herb gardens, but we don't get a ton of natural light and we haven't really found the right one yet), but buying them from the grocery store here and there has livened up our dinners a bit.  If you have an herb garden at home, consider yourself lucky and definitely plant some rosemary if you haven't already!  Speaking of which, this steak is a real winner.  The fresh rosemary really gives it incredible flavor, and it is the most tender steak I have ever cooked.


Rosemary Garlic Butter Steak

Time to Prepare: 20 minutes
Number of Servings: 4

• 3 cloves garlic
• 2 Tbsp fresh rosemary leaves
• 1 tsp kosher salt
• 4 steaks, 1" to 1 1/2" thick
• 3 Tbsp butter
• 1 Tbsp olive oil
• freshly ground pepper
• 3-6 Tbsp red wine

Mince garlic and rosemary together.  Add  kosher salt and continue mincing to form a sort of paste.  Rub this over both sides of the steaks.

Heat a large skillet over medium-high heat and melt butter.  Add oil and swirl to mix.  Add steaks and season with pepper to taste.  Cook 1-2 minutes, then turn over and cook 2-3 minutes more.  Add about 3 Tbsp of the wine (it will steam a LOT--don't worry, that's normal).  Continue cooking for a few more minutes, until you reach your desired level of doneness.  Remove from pan and let rest for 5 minutes.

If desired: while the steak rests, add remaining wine to the pan and reduce to form a sauce.

Slice the steak and serve drizzled with the sauce (if you made it).

Produce Used: Garlic, rosemary
Source: Much Taste