By: Becky Hardin
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Rosemary Steak is an absolute favorite for date nights at home, romantic dinners, or just a straight-up amazing meal. This steak with garlic, rosemary, and sherry cream sauce is so juicy, creamy, and delicious!
Table of Contents
Why We Love This Rosemary Steak Recipe
This steak is flavored with garlic and rosemary, then cooked and served in a tasty sherry cream sauce: Magnifique!
Variations on Rosemary Garlic Steak
This rosemary steak recipe is easy to change up based on what you have in your pantry. No rosemary? Try thyme instead. No cooking sherry? Use a dry white or red wine. You can add minced shallots or onion for more flavor, and try adding a tablespoon of Dijon mustard to the sauce to round out the flavor.
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How to Store and Reheat
Store leftover rosemary steak in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until theinternal temperatureof your steak reaches 120°F, or in the microwave on 50% power until warmed through.
How to Freeze
Freeze rosemary steak in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
These juicy garlic rosemary steaks will be the star of your dinner, but it’s nice to have some veggies to go along with them. My favorite thing to serve with them is simple mashed potatoes (mix them in with the sherry cream sauce on your plate, yum!).
Then, add either roasted garlic asparagus, sauteed leeks, creamy garlic mushrooms, or (for something a little cheesier), make cheesy roasted broccoli. It’s the perfect meal!
And if you need a starter for the full restaurant effect, make this easy French Onion Soup!
What does rosemary do to a steak?
Rosemary has a bold flavor that enhances the taste of steak and gives it a mouthwatering aroma. It helps to lighten up the heaviness of the beef.
What kind of sherry should I use?
For this recipe, cooking sherry works best since it is seasoned with salt. It has a mild, sweet, and nutty flavor that pairs beautifully with the steak.
How can I tell when New York strip steak is cooked through?
Get a meat thermometer. That will remove all doubt! Cook until the meat, when measured in the thickest part, reaches the desired temperature. For medium-rare, that would be 130°F. Well-done steaks are ready at 160°F.
Do I have to rest the steak?
Yes. This allows the juices to redistribute in the meat, so they keep the steak juicy and delicious.
Why did my cream sauce curdle?
If your cream sauce is curdled, it’s likely that the pan was too hot and/or the cream was too cold. Make sure to use room temperature heavy cream, and take the pan off of direct heat before adding the cream.
More Steak Recipes We Love
- Oven Baked Steak
- Easy Restaurant Steak
- Pan Seared Ribeye
- Skillet Steak with Peppercorn Brandy Cream Sauce
- Grilled Flank Steak
- Grilled Ribeye
- Seared New York Strip Steak
- Carne Asada
- Chicken Fried Steak with Gravy
Recipe
Rosemary Steak with Sherry Cream Sauce
4.50 from 22 votes
Author: Becky Hardin
Prep: 20 minutes minutes
Cook: 15 minutes minutes
Total: 35 minutes minutes
I can't wait for you to try this rosemary steak recipe for your next date night at home! Savor that sherry cream sauce, add a nice glass of red wine, and enjoy!
Step-by-step photos can be seen below the recipe card.
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Ingredients
- 3 cloves garlic minced
- 2 tablespoons minced fresh rosemary plus more for garnish
- Freshly ground black pepper to taste
- 1 tablespoon sea salt
- 4 tablespoons unsalted butter (½ stick)
- 1 tablespoon olive oil
- 4 (10-ounce) New York strip steaks room temperature
- ½ cup cooking sherry
- 1 cup heavy cream room temperature
Instructions
In a small bowl, mix together the minced garlic, rosemary, a pinch of black pepper, and sea salt. Rub each steak with the mixture and set aside.
3 cloves garlic, 2 tablespoons minced fresh rosemary, 1 tablespoon sea salt, Freshly ground black pepper
Heat butter and oil in a large skillet over medium/high heat. When bubbling, add steaks. Cook on each side for 2-3 minutes.
4 tablespoons unsalted butter, 1 tablespoon olive oil, 4 (10-ounce) New York strip steaks
Add cooking sherry to skillet and allow to cook another 2½ minutes on each side. This will result in medium done steaks. Cook to desired doneness.
½ cup cooking sherry
Take steaks off of heat and set aside. Allow to rest for at least 5 minutes.
In skillet, add the cream and allow to cook down (on simmer) for at least 5 minutes.
1 cup heavy cream
Garnish steaks with remaining rosemary and brushed with the cream sauce. Enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Use New York strip steaks for this recipe; they’ll turn out moist and tender.
- This recipe cooks the steaks to a perfect medium 140°F, so they’re still a little pink and plenty juicy.
- Steak Temperature Guide
- For rare steak: 125-130°F
- For medium-rare steak: 130-140°F
- For medium steak: 140-150°F
- For medium-well steak: 150-160°F
- For well-done steak: 160-165°F
- Steaks should rest for at least 5 minutes after cooking, before serving.
- Don’t skimp on the sherry cream sauce while serving. It’s so good!
- Slice the steaks against the grain for the most tender bite.
Storage:Store rosemary steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
Nutrition Information
Serving: 1steak Calories: 998kcal (50%) Carbohydrates: 3g (1%) Protein: 60g (120%) Fat: 79g (122%) Saturated Fat: 39g (244%) Polyunsaturated Fat: 3g Monounsaturated Fat: 29g Trans Fat: 0.5g Cholesterol: 324mg (108%) Sodium: 1911mg (83%) Potassium: 985mg (28%) Fiber: 0.2g (1%) Sugar: 2g (2%) Vitamin A: 1254IU (25%) Vitamin C: 1mg (1%) Calcium: 119mg (12%) Iron: 4mg (22%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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How to Make Rosemary Steak Step by Step
Season the Steaks: In a small bowl, mix together 3 cloves of minced garlic, 2 tablespoons of minced fresh rosemary, a pinch of black pepper, and 1 tablespoon of sea salt. Rub each steak with the mixture and set aside.
Cook the Steaks: Heat 4 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large skillet over medium/high heat. When bubbling, add 4 (10-ounce) New York strip steaks. Cook on each side for 2-3 minutes.
Finish the Steaks: Add ½ cup of cooking sherry to skillet and allow to cook another 2½ minutes on each side. This will result in medium-done steaks. Cook to your desired doneness. Take the steaks off of the heat and set aside. Allow to rest for at least 5 minutes.
Simmer the Sauce: Add 1 cup of heavy cream to the skillet and allow it to cook down (on simmer) for at least 5 minutes.
Garnish the Steaks: Garnish the steaks with the remaining rosemary and brush with the cream sauce. Enjoy!
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