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Steaks with Rosemary, Garlic, and Olive Oil

Steaks with Rosemary, Garlic, and Olive Oil

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Steaks with Rosemary, Garlic, and Olive Oil

Looking for an easy, tasty steak recipe? Look no further. Here's a marinade that works just as well for sirloin as it does for flank steak, which is often my go-to red meat. Make sure to use fresh rosemary; the flavor profile of dried rosemary is just not the same as the fresh product.

Click here to see Cooking Temperatures, Simplified.


  • Four 1-inch-thick sirloin steaks
  • Salt and pepper, to taste
  • 1/3 Cup olive oil, plus more for the grill
  • 1/3 Cup red wine
  • Zest of ½ lemon
  • 3 cloves garlic, minced
  • 1/4 Cup rosemary, minced


Calories Per Serving908

Folate equivalent (total)40µg10%

Riboflavin (B2)0.3mg17.5%

Rosemary and Garlic Beef Steaks

Rosemary and garlic beef steaks. An excellent choice for dinner! Very easy to make!


  • 4 rump steaks(1-1½ inches(2.5-3.75 cm)thick),at room temperature
  • 2-3 cloves garlic,peeled and minced
  • 2 tablespoons minced fresh rosemary leaves
  • 3 tablespoons melted butter
  • 1 tablespoon extra virgin olive oil
  • salt and freshly ground black pepper
  • a splash of dry red wine


Step 1

In a mixing bowl,combine minced garlic,rosemary and 1 teaspoon salt. Mince well,using a pestle.

Step 2

Rub a paste over both sides of rump steaks.

Step 3

Preheat large nonstick skillet over medium-high heat. Add melted butter and olive oil. Stir,then add rubbed steaks. Season steaks with black pepper.

Step 4

Cook for 1-2 minutes ,then turn it over and cook for 2-3 minutes more. Add dry red wine and cook for a further 2-3 minutes for medium-rare. Remove cooked steaks from the heat and set aside for 5 minutes.

Step 5

Meanwhile,continue to cook a wine until reduced and a kind of sauce if formed. Serve wine sauce with a cooked steaks.

Bone-in Rib Eye Steak with Rosemary, Garlic and Thyme

Recipe from the Tasting Table Test Kitchen

Yield: 2 servings

Prep Time: 30 minutes, plus marinating time
Cook Time: 14 minutes
Total Time: 44 minutes, plus marinating time


One 2-pound bone-in rib eye steak, preferably dry aged

1½ tablespoons extra-virgin olive oil

3 tablespoons unsalted butter

1. Pat the steak dry with a paper towel to remove any excess moisture, then season generously with salt. Remove the leaves from 1 sprig of the rosemary and add to a small bowl along with the lemon, 4 sprigs of the thyme and 4 cloves of the garlic mix to combine. Using your hands, rub the steak with the lemon-herb mixture. Wrap the steak in plastic wrap and refrigerate for at least 4 hours but preferably overnight.

2. Remove the steak from the refrigerator and allow to come to room temperature, about 1 hour. Remove and discard the rosemary, thyme, lemon and garlic. Rub the steak with the olive oil.

3. Heat a large cast-iron skillet over medium-high heat until very hot. Add the steak and cook until the bottom is crusty, about 4 minutes. Using tongs, hold the steak up on its sides, turning occasionally, to sear its edges, about 5 minutes. Flip the steak. Add the butter to the skillet along with the remaining rosemary, thyme and garlic. Using a large spoon, baste the steak with the herb butter until medium-rare, or until an instant-read thermometer inserted into its center reaches 130°, about 5 minutes more.

4. Transfer steak to a cutting board and allow to rest for 10 minutes. Cut the steak off the bone and slice the steak, against the grain, into thin slices. Garnish with fleur de sel. Serve immediately.

Rosemary and Garlic Infused Olive Oil

Homemade infused oil is easy and quite effortless to prepare. All it needs it fresh ingredients and a bit of time. One of my go to infused oil is this Rosemary Garlic Olive Oil. The Rosemary infused oil can be used in numerous ways, and it is a great way to add flavor instantly.



  1. Wash the rosemary springs and dry them completely.
  2. Pour the oil in a saucepan along with garlic cloves and rosemary springs.
  3. Keeping the heat at medium, let the oil heat up and continue cooking the garlic until it turns golden brow.
  4. Then switch off the heat and let the oil cool down completely.
  5. Strain to a clean glass jar and add a fresh rosemary sprig if you like.
  6. Your rosemary garlic infused oil is ready.


Hot Infuse Vs Cold Infuse

There is cold infusion and hot infusion and for most of the ingredients, you can use either.

In case of cold infusion, you just pour the oil and the flavoring elements in an airtight glass jar and leave it in the room temperature for a few days. This method will take some time for the oil to get flavorful.

As I was using garlic, I had to choose the hot infusion method. There is no exact science on what ratio you should be using for the ingredients, it absolutely up to you!

Storing garlic cloves in Olive Oil

You want to be careful about storing garlic cloves in Olive Oil. I discard the garlic cloves once it infuses the oil.

If you wish to store the garlic cloves in the oil, then make sure to keep the bottle in the refrigerator or freezer.

Garlic in oil shouldn’t be kept in room temperature for more than 2 hours.

Nutrition Information

All nutrition information presented are intended for informational purposes only. You should not rely on this information as a substitute for, nor does it replace, professional medical advice, diagnosis, or treatment.

How do you make Pan Seared Steak?

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 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 on how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes.

Once cooked to the 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.

Ziploc bags are safe to use in a sous vide. Ziploc bags do not contain BPA so you do not have to worry about the chemical leaking into your food. Ziploc bags will not soften until 195°F. Most meats cook in the sous vide between 130°-140°F.

Yes! I’ve actually made this sous vide sirloin steak recipe with steaks from the refrigerator and the freezer and could not tell a difference between the two. This is just another benefit of sous vide cooking, no need to defrost your meat before taking it from the freezer to the sous vide.

Rib-Eye Steaks with Rosemary, Garlic, Red Wine Sauce

In a small bowl, combine the garlic, rosemary, salt, pepper and olive oil and mix well. Baste both sides of each steak with the mixture, using all of the mixture. Let the steaks stand at room temperature for 30 minutes.

Heat a stainless steel skillet (oven-proof) over medium-high to high heat. When very hot, place the steaks in the skillet. Sear for 2 minutes, turn and sear the other side for 30 seconds more. Pour or spoon the excess fat from the skillet.

Place the steaks (still in the skillet) in a 425 degree oven and roast for 6 to 8 minutes, until the internal temperature reaches 130 to 135 degrees for medium-rare. Remove the skillet from the oven (cover the skillet handle with a handle cover to prevent burning hands) and place on the range top. Immediately pour the brandy over the steaks and ignite with a long match. Shake the pan gently until the flames die. Transfer the steaks to a cutting board and tent with aluminum foil. Let rest for 5 to 10 minutes. Meanwhile, make the sauce.

Red Wine Sauce: Add the red wine to the skillet drippings, stirring up the browned bits. Boil over medium-high heat for about 3 minutes, until the sauce is reduced by half.

To serve, cut each rib eye steaks in four pieces, or into 1-inch slices and arrange them on four plates. Top each with some of the wine sauce. Serves 4.

Recipe Summary

  • Coarse salt
  • 1 pound skirt or sirloin steak, thinly sliced across the grain
  • 2 tablespoons olive oil, plus 1 teaspoon for polenta
  • 1 head broccoli, cut into florets, stems peeled and sliced (3 cups total)
  • 4 cloves garlic, thinly sliced
  • 2 sprigs rosemary
  • 1/4 cup balsamic vinegar
  • 2 tablespoons unsalted butter
  • 1 tube (18 ounces) prepared polenta, cut into 1/2-inch slices

Heat broiler. Brush a rimmed baking sheet with oil and arrange slices in a single layer brush 1 teaspoon oil over tops. Broil 4 inches from heat, without turning, until golden and browning in spots, 20 to 25 minutes.

Meanwhile, season steak with salt. In a large skillet, heat oil over high and swirl to coat. In batches, cook steak, undisturbed, until brown on one side, 2 minutes (do not crowd pan). Flip and cook until cooked just cooked through, 1 minute. Transfer to a plate.

Add broccoli and 1/3 cup water to skillet and cook until broccoli is bright green and water almost evaporates, about 2 minutes. Add garlic and rosemary and cook, stirring, until fragrant, 15 seconds. Add vinegar and bring to a boil. Remove from heat, return steak to skillet and toss to coat. Add butter and swirl until melted. Season with salt. Serve over polenta slices.

Recipe Summary

  • 1 cup balsamic vinegar
  • 1/2 cup plus 2 tablespoons extra-virgin olive oil
  • 1/4 cup finely chopped rosemary
  • One 3-pound porterhouse steak, about 4 inches thick
  • 2 teaspoons kosher salt
  • 2 teaspoons coarsely ground pepper

In a sturdy resealable plastic bag, combine the vinegar with 1/2 cup of the olive oil and the rosemary. Add the steak, seal the bag and refrigerate overnight, turning the bag several times.

Preheat the oven to 425° and bring the steak to room temperature. Heat a grill pan. Remove the steak from the marinade and season with the salt and pepper. Rub the side with the remaining 2 tablespoons of olive oil. Grill over moderately high heat until nicely charred on the top and bottom, about 5 minutes per side. Transfer the steak to a rimmed baking sheet and roast for about 30 minutes, until an instant-read thermometer inserted into the tenderloin (the smaller section) registers 125°. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 30 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.

Tagliata Rib-eye Steak with Olive Oil, Garlic and Herbs

When I notice that Easter is this Sunday on my calendar, I admit I’m a bit shocked. Still, it’s true and while a bit late for me to share, this Tagliata Rib-eye Steak is not your standard fare and it’s so easy and beyond delicious. Be gone ham and lamb…there’s a rib-eye in town!

Rib-eye is the only cut of beef I use for this recipe they can be a luxury but I was lucky to have some still packaged in my freezer from a local farmer friend and I knew immediately when I saw them that I had to make this Tagliata Rib-eye Steak. It’s almost as easy as grilling them but the extra step is so worth the trouble this dish is truly magnificent.

The year I first published this post, I had broken my leg in February of the previous year and I was in the middle of a long and difficult recuperation. As I was beginning to become more mobile and able to blog again, I received a gift of this amazing olive oil from Lael and Giuliano Hazan.

Lael wrote, “Giuliano and I are often asked, “How do you choose an olive oil? Which ones do you like best? What does “extra” mean? How can you be a very virgin? Extra virgin refers to olive oil that has no more than aa 0.8% acidity level and comes from the first cold pressing of the olives.”

“Giuliano and I import our own line of extra virgin olive oil from Apulia, where the spur and heel of Italy’s boot is. It is made from 100% Ogliarola olives, Apulia’s most prized varietal.”

I decided to do my own taste test between this product and what I normally used to see if I could really notice a difference. The color of the oils were very similar but the taste? Let’s just say that I hid my cache. I thought of giving a bottle to each of my girls but I rethought that decision I wasn’t sure they would appreciate it quite enough.

That was a long time ago but I just discovered the last bottle in my cupboard and I’m so hoping that the years will have been kind! I love the bottle too the label is beautiful with an embossed gold logo. I have a thing about bottles wine and otherwise.

I have wine bottles throughout my living space interspersed with olive oil bottles and I imagine my home an Italian villa, a very small one in a Denver suburb, but still… it’s my fantasy.

I do not buy the fact that I’m Swiss, German, English and Irish. I just know someone stole away one night to Italy, had a tryst and my heritage surely includes a touch of Italian. My excitement at this prize could hardly be contained and I wanted to make something that would really make the olive oil shine and not hide it in a big dish with a bunch of big flavors.

So I went to the source. I asked Lael, who conferred with her husband Giuliano (aren’t I special?) and they suggested this dish. So simple. So amazing. So utterly Italian. So me. So delicious. So perfect. Enough?

I admit the beef industry would be in trouble if I were the norm. I love chicken and seafood and limit my red meat intake to the occasional flank steak or burger. Each time I enjoy this amazing steak I think that must change.

A rib-eye steak is already such a tender and juicy cut and certainly over embellishing it would be sacrilege. This is not that. After grilling it outside just a bit short of rare, the meat is brought inside to rest where it is then sliced on the diagonal and briefly immersed in a warm olive oil, sea salt, garlic, parsley and rosemary sauté. It was heavenly. It is heavenly.

It is definitely a dish perfect for a holiday meal and it’s SO easy too. There is no need for the preparation and long roasting often associated with many holiday dishes and yet this would outshine most of them any day. As a matter of fact over the years, it has become our have to have on Christmas Eve.

I don’t know about you but I’m ready for grilling even if there is snow, and this Rib-eye with Olive Oil, Garlic and Herbs let’s you get your grill on while still serving a dish that is perfect for your fanciest china. Try it, you’ll see!