Garlic Rosemary Steak with Sherry Cream Sauce
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Garlic Rosemary Steak with Sherry Cream Sauce, totally delicious!
- 4 New York Strip Steaks at room temperature
- 3 cloves garlic minced
- 1 1/2 - 2 tbs. Fresh Rosemary minced (plus more for garnish)
- 1 tbs. sea salt
- black pepper
- 4 tbs. butter
- 1 tbs. extra lite olive oil
- 1/2 cup cooking sherry
- 1 cup heavy cream
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.
Heat butter and oil in a large skillet over medium/high heat. When boiling, add steaks. Cook on each side for 2-3 minutes.
Add cooking sherry to skillet and allow to cook another 2 1/2 minutes on each side. This will result in medium steaks. Cook to desired well-ness.
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.
Garnish steaks with remaining rosemary and brushed with the cream sauce. Enjoy!
Calories: 834kcal | Carbohydrates: 3g | Protein: 46g | Fat: 68g | Saturated Fat: 35g | Cholesterol: 249mg | Sodium: 1986mg | Potassium: 680mg | Vitamin A: 1260IU | Vitamin C: 1.1mg | Calcium: 65mg | Iron: 4mg