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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!
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.
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 the internal temperature of 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!
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.
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.
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.
Yes. This allows the juices to redistribute in the meat, so they keep the steak juicy and delicious.
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
Rosemary Steak with Sherry Cream Sauce
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!
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.
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 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!
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.