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Rosemary Steak is my 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!
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Pin ItEas Rosemary Steak Recipe
I love how this steak turns out—seasoned simply with garlic and rosemary, then cooked to perfection and served with a rich sherry cream sauce. It’s so flavorful and feels a little fancy without being complicated.
One of the best things about this recipe is how easy it is to customize. If I don’t have rosemary on hand, I’ll swap in thyme, and if I’m out of sherry, I just use a splash of white or red wine instead. Sometimes I’ll toss in a bit of minced shallot or onion for extra depth, or stir in a spoonful of Dijon mustard to make the sauce even more flavorful. It’s one of those flexible recipes I keep coming back to.
Rosemary Steak with Sherry Cream Sauce
Ingredients
- 3 cloves garlic minced
- 2 tbsp minced fresh rosemary plus more for garnish
- Freshly ground black pepper to taste
- 1 tbsp sea salt
- 4 tbsp unsalted butter (½ stick)
- 1 tbsp 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 tbsp minced fresh rosemary, 1 tbsp 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 tbsp unsalted butter, 1 tbsp 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 brush with the cream sauce. Enjoy!
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
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Rosemary Steak Step by Step
Season the steaks: In a small bowl, mix 3 cloves of minced garlic, 2 tbsp of minced fresh rosemary, a pinch of black pepper, and 1 tbsp of sea salt. Rub each steak with the mixture and set aside.
Cook the steaks: Heat 4 tbsp of unsalted butter and 1 tbsp 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 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!
How to Store
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 the internal temperature of your steak reaches 120°F, or in the microwave on 50% power until warmed through.
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, a batch of sauteéd leeks, or creamy garlic mushrooms.
My husband and I love this recipe and make it all the time. My adult daughter wants it for her bday dinner. Is it possible to make the sauce a head of time? Or double the sauce in the pan. We are make steaks for ten people. And o can’t do that all at once. Not sure how to go about making this and serving everyone at the same time. Suggestions?? Thanks and the should be a 5 star rating. It won’t let me change it.
Hi Diane, we recommend setting up a baking sheet in a 200°F oven and batch cooking the steaks 2 at a time in the pan, then transferring to the oven to keep warm. You can then make a larger batch of sauce in the pan at the end!
Can you use dry rosemary if you don’t have fresh?
Yes!
Does it matter what kind of red cooking wine i use??!!
Nope! Whichever you prefer :)
This recipe looks SO good! What size New York strip steaks do you use for this recipe? I can’t wait to try this! Thank you so much!
This looks absolutely delicious, for so long we’ve used just A1, and now we use the Sherry Cream Sauce also
Hope you love it!!
Holy moly!! Yummmy, I will be on this one asap. Now my tummy is growling.
You are so sweet :)
This meal looks so tempting and I will be making
this for my husband for Fathers day
YAY! Let me know how you like it!! :)
This meal looks so very tempting and delicious. I guess I never thought to use a sauce on steak (must get more creative:). Pinning this recipe now. Thanks!
Thanks so much for pinning!! Hope you love it <3
WOW–I HAVE ATE THIS B-4,LOOKS SO GOOD–WISHED I HAD IT NOW
Thanks Randy! So glad you stopped by!!
This sounds absolutely decadent. So many of my favorite ingredients in one place. And you made me happy by not overcooking the steaks. It’s such a shame when people do that.