Butter-Basted Rosemary Steaks with Baked Risotto
10
Minutes Prep Time
15
Minutes Cook Time
4
Servings
No matter the weather outside, enjoy a tender, juicy steak seared on the stove top and made extra special with decadent butter and fragrant rosemary. Serve with cheesy, baked risotto.
INGREDIENTS
1 ½ lb boneless grilling steaks (Ribeye, NY Strip)
Cooking spray
½ teaspoon ground black pepper
3 cloves garlic, smashed
4 tablespoons salted butter
2 sprigs rosemary
½ teaspoon coarse sea salt
INSTRUCTIONS
Coat steaks with spray, then season with pepper.
Preheat large sauté pan over medium-high.
Place steaks in pan; sear 2-3 minutes on each side. Add butter, garlic and rosemary; cooking garlic 1 minute. Move garlic and rosemary on top steaks. Spoon butter over steaks, to baste, 2 minutes.
Remove steak from pan; rest 5 minutes before slicing to serve.
