Rosemary Steak

27 Reviews

Prep: 3 hr
Cook: 16 min
Ready In: 3 hr 16 min

“This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.” - by Susan Wilson

Ingredients

1 cup red wine
1 teaspoon salt
1 sprig fresh rosemary
4 New York strip steaks, cut 1-inch thick

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Metric US

Original recipe yields 4 servings

Directions

Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.
Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.

Nutrition

Amount Per Serving (4 total)

Calories
506 cal
25%

Fat
34.9 g
54%

Carbs
1.6 g
< 1%

Based on a 2,000 calorie diet

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Reviews (27)

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Jillian

Mar. 24, 2010

"Great recipe! I loved the marinade. I added some minced fresh garlic, olive oil, and worcestershire sauce. I just eyeballed everything and put everything into a ziploc bag. I didn't prepare the st..." See moreeaks in a skillet, I put them on the grill. The smokiness from the fresh rosemary is a nice accompaniment to the steaks. These go great with baked potatoes on the grill and a fresh garden salad."

MAIBOCK

Jun. 14, 2007

"I was skeptical about this recipe and took some of the others advice. After removing the steaks I added garlic and minced onion to the pan, sauteed for a few minutes then added the wine mixture. I r..." See moreeduced the wine mixture to about 1/3 cup then removed from the heat and added 2 teaspoons butter. My company all enjoyed it and really liked the flavors."

SMPARSONS

Nov. 23, 2004

"Nice, I removed the steaks before doing the reduction and added a little garlic and butter which thickens the sauce and adds a bit of flavour. The end result is going to depend on the quality of the..." See more wine, another substitution would be to use balsamic vinegar to deglaze instead of the wine."

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