Best Seared Steak Tartare With Rosemary Recipes

PAN-SEARED STEAK WITH ROSEMARY AND GARLIC BUTTER

Steps:

• Finely dice or mince rosemary and garlic.
• On a cutting board add 2 teaspoons coarse sea salt, minced rosemary and garlic and mix together and roughly chop all together.
• Rub the garlic and rosemary mixture all over your choice of steak, in this case I used ribeye. Allow to sit at room temperature for 20 minutes.
• Over medium-high heat, heat up your skillet.
• Once heated add butter and olive oil, if you are using.
• Right before you add the steaks to the pan season with pepper and more salt if desired. Add steaks one at a time, I cook two at a time and cook about 1-2 minutes on one side then flip and cook for another 1-2 minutes.
• Turn steaks again, add wine and shallots and cook 2 or 3 more minutes.
• Depending how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes.
• Once cooked to desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.
• Right before serving, drizzle remaining liquids and shallots from pan over the steak.

SEARED STEAK TARTARE WITH ROSEMARY

Steps:

• Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
• Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
• Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
• Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

SEARED STEAK WITH ROSEMARY

Steps:

• In a small skillet over medium-low heat, heat the olive oil and the rosemary, stirring occasionally, for 5 to 10 minutes. Remove from the heat; scrape the rosemary and oil onto a platter or container large enough to hold the steak in a single layer.
• Meanwhile, pat the steak dry and season both sides with salt and pepper to taste.
• In a large, preferably cast-iron, skillet over medium-high heat, heat the 2 tablespoons vegetable oil until hot but not smoking. Carefully add the steak and cook, turning only once, until cooked to the desired degree of doneness, 2 to 3 minutes per side for medium-rare.
• Transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes.
• If desired, using tongs, transfer the steak to a cutting board and cut into thin slices. (If using skirt steak, cut across the grain.) Arrange the steak on individual plates.
• Discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak. Serve immediately.