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garlic rosemary steak in a skillet

Rosemary Steak with Sherry Cream Sauce

Course: Main Course
Cuisine: American
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 998kcal
Author: Becky Hardin
I can't wait for you to try this rosemary steak recipe for your next date night at home! Savor that sherry cream sauce, add a nice glass of red wine, and enjoy!
Step-by-step photos can be seen below the recipe card.
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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!

Video

Notes

  • 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.
Storage: Store rosemary steak in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1steak | Calories: 998kcal | Carbohydrates: 3g | Protein: 60g | Fat: 79g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Trans Fat: 0.5g | Cholesterol: 324mg | Sodium: 1911mg | Potassium: 985mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1254IU | Vitamin C: 1mg | Calcium: 119mg | Iron: 4mg