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Rosemary Garlic Butter Steaks

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Recipe via Vintage Kitchen Notes


4 rump steaks (1 to 1.5-inches thick), room tº

2 or 3 garlic cloves

2 Tbs fresh rosemary leaves

3 Tbs butter

1 Tbs olive oil

Salt and pepper
A splash of white or red wine

ChickFilA Lake City Roosevelt Boulevard


Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.

Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.

Meanwhile, cook the wine until reduced and a kind of sauce if formed. Slice the steaks and serve them with the sauce.

lemoncello ice cream - Rosemary STEAK 078

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