Sliced Steak with Rosemary Lemon Sauce
Earlier this week I posted Rosemary Lemon Smashed Potatoes and as I was testing that recipe, it dawned on me that those flavors would be the perfect little twist for our classic steak recipe. Then, when I tested this recipe, I realized that the Rosemary Lemon Smashed Potatoes would be the perfect side dish and that the duo is the perfect Memorial Day menu! I cannot even begin to tell you how much I love each of theses recipes, and the two together will defiantly be a big hit over the weekend.
Anytime I make steak, I like to keep it simple. I think if you get great beef and cook it properly, you really don’t need sauces and extra flavors. But this rosemary lemon sauce is so subtle and bright, I decided to make an exception, and I am so glad I did! I am using my classic steak seasoning- salt, pepper and garlic powder (pepper and garlic powder did not make the pic) and for the rosemary lemon sauce, you will just need some rosemary, lemon, garlic, butter, salt, crushed red pepper and olive oil.
For this one, I wanted to slice the steak into thin strips so I chose a New York Strip, but a rib eye or filet would work too. Season both sides with the salt, pepper and garlic powder. I like to pull the meat out of the refrigerator about an hour before cooking it so the seasoning has time to soak in and also so that the meat is not cold- this will help it get a really good crust.
After you season the meat, start the sauce by adding some olive oil, butter, garlic, rosemary, the zest and juice of 1/2 of a lemon, salt, pepper and crushed red pepper to a sauce pan. Place the pan over a medium- low flame and stir until the butter melts. Reduce the flame to low and let the sauce continue to cook while you cook the steaks and let them rest. Pay careful attention to the sauce and stir occasionally to make sure the garlic and butter do not burn.
To cook the steaks, I am using my classic method which starts with a super hot sauté pan. Place about 2 tablespoon of extra light olive oil in the pan (you need to use a very light colored oil so it won’t burn) and turn the flame on high. Let the oil get very hot and slowly add in the steak. Sear each side for 2 minutes. Whatever you do, do not touch or move the meat once you place it in the pan- just put it down, wait two minutes and flip (no checking, peeking, pushing or pressing)
After you flip the steaks, brush on a little of the rosemary lemon sauce and place the entire pan in the 500 degree oven. Let the steaks finish cooking in the oven for about 4-6 minutes. These NY Strips were about an 1.5 inches thick and 4 minutes was perfect for medium rare.
Now, for the hardest part! When the steaks are done cooking, remove them from the pan and cover them with foil. Let them rest for 10 minutes……do not touch them, look at them, taste them and especially DO NOT cut into them! It’s so hard to wait, but so worth it- letting them rest will keep them juicy and flavorful.
After they have rested, slice on an angle into thin slices and brush with the rosemary lemon sauce.
Garnish with lemon wedges and fresh rosemary and serve any leftover sauce on the side. Enjoy!
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