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Butter-Basted Rosemary Steaks

Butter-Basted Rosemary Steaks
Servings:
4
Total Time:
25 minutes

Ingredients

1 1/2 lb boneless grilling steaks (such as ribeye, New York strip, or tenderloin)
Cooking spray
1/2 teaspoon cracked black pepper
3 cloves garlic, smashed
4 tablespoons salted European butter
2 sprigs fresh rosemary
1/2 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, or until browned. Remove steaks from pan; reduce heat to medium. Lightly smash garlic cloves.
  2. Add butter, rosemary, and garlic to pan; cook 1 minute. Move rosemary and garlic to edge of pan; return steaks to pan; cook 3–5 minutes on each side and until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done), basting steaks with butter mixture by brushing tops with rosemary sprigs. Remove steaks from pan and let stand 5 minutes before serving; temperature will rise 5–10°F during this time. Brush steaks with remaining butter mixture from pan and sprinkle with salt; serve.
NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steaks, 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.

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Nutritional Information

Amount per 1/4 recipe serving: Calories 320, Total Fat 19.00g, Sat Fat 10.00g, Trans Fat 0.00g, Chol 120mg, Sodium 450mg, Total Carb 1g, Fiber 0.00g, Sugars 0g, Protein 33g, Calc 2%, Vit A 8%, Vit C 2%, Iron 10%

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