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

1. Coat steaks with spray, then season with pepper.

2. Preheat large sauté pan over medium-high.

3. 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.

4. Remove steak from pan; rest 5 minutes before slicing to serve.