Rosemaryredwinesauceforsteak Recipes

STRIP STEAK WITH ROSEMARY RED WINE SAUCE

Steps:

• Season steaks with salt.
• Press pepper on surfaces.
• Heat oil in large heavy skillet over high heat.
• Add steaks.
• Lower heat to medium; cook, turning once, 4 minutes per side for rare, 6 minutes per side for medium-rare, and 8-10 minutes per side for well-done.
• Remove to warm platter; keep steaks warm.
• Add onion to skillet; cook until browned, stirring, 2 minutes.
• Add half the rosemary, half the garlic and cook, stirring, 20 seconds.
• Add wine.
• Increase heat to high; boil vigorously 2 minutes.
• Add broth, sugar and meat juices that have collected on platter.
• Boil 10 minutes or until liquid is reduced by half, about 1 cup.
• Add remaining rosemary and garlic.
• Pour over steaks and serve.

BEEF TENDERLOIN STEAKS WITH PORT-ROSEMARY SAUCE

Steps:

• FOR SAUCE:
• Melt butter in heavy large saucepan over medium-high heat. Add shallots and sauté until tender, about 3 minutes. Stir in wine and Port. Boil 5 minutes. Add broth and rosemary sprig and boil until liquid is reduced to 1/3 cup, about 12 minutes. Strain sauce and set aside. (Can be prepared 1 day ahead. Cover and refrigerate.)
• FOR STEAKS:
• Heat oil in heavy large skillet over medium-high heat. Season steaks with salt and pepper. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for medium-rare. Transfer steaks to platter. Tent with foil to keep warm.
• Add sauce to skillet and bring to boil, scraping up any browned bits. Remove from heat. Gradually add butter, whisking just until melted. Stir in chopped rosemary. Season to taste with salt and pepper.
• Spoon sauce over steaks and serve.

NY STRIP STEAK WITH RED WINE-ROSEMARY BUTTER

Steps:

• For the red wine-rosemary butter: Place the wine and the rosemary sprig in a small saucepan over medium heat. Bring to a boil, then lower the heat and simmer until the wine has reduced to a syrup and measures approximately 2 tablespoons, about 20 minutes. Let cool to room temperature before removing and discarding the rosemary sprig. Place the butter, the chopped rosemary and the salt in a food processor and pulse to combine. Add the wine syrup and process until fully integrated, about 1 minute. Set aside.
• For the strip steak: Preheat a grill or grill pan to high heat. In a small bowl, combine the olive oil, rosemary, salt and garlic, and rub the mixture all over the steaks. Place the steaks on the grill and sear for 4 minutes without moving to form a golden brown crust. Flip the steaks and sear on the reverse side until crusty on the outside and medium-rare at the center, another 3 minutes. Remove the steaks to a plate and let rest for 10 minutes.
• Meanwhile, drizzle about 1 teaspoon olive oil over the lemon halves and place them, cut side down, on the grill. Grill until charred and fragrant, 3 minutes.
• To serve: Transfer each steak to a plate and top with a dollop of red wine butter and a squeeze of the charred lemon.

ROSEMARY-CRUSTED PORTERHOUSE STEAKS WITH RED WINE SAUCE

Steps:

• Coat the steaks on both sides with the olive oil and season evenly with the rosemary, salt and pepper. Let sit at room temperature for 20 to 30 minutes before grilling.
• Prepare a charcoal fire covering one-half or two-thirds of the charcoal grate (a "two-zone" fire; if using a gas grill, turn flame to high heat).
• Sear the steaks over the fire, with the lid closed as much as possible, for 6 minutes, turning once and swapping their places as needed for even cooking. Then move the steaks away from the fire ("indirect heat"; if using a gas grill, reduce the heat to medium) and cook until done to your taste, 4 to 6 minutes for medium rare. Remove the steaks from the grill and let rest for 3 to 5 minutes.
• Bring the sauce ingredients (except the butter) to a simmer and whisk in the butter until emulsified. Remove from heat.
• Carve the steaks and serve warm with the red wine sauce.

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.