Rosemary beef steak is a classic Italian cuisine dish, famous for its succulent and aromatic flavor. With quality ingredients and proper cooking, you can delight your guests with this delicacy.
If you enjoy meat main courses, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
- Energy 598.08 (Kcal)
- Carbohydrates 0.01 (g) of which sugars 0.01 (g)
- Proteins 52.22 (g)
- Fat 42.51 (g) of which saturated 14.90 (g)of which unsaturated 16.28 (g)
- Fibers 0.01 (g)
- Sodium 681.77 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 14 oz beef (sirloin, roast beef, entrecôte)
- 1 sprig rosemary
- 1 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Pan
- 1 Tongs for meat
Procedure
In this detailed recipe, we will guide you step by step in preparing this succulent and aromatic dish.
To achieve perfect cooking for the beef, the first tip is to cook the meat at room temperature, remove the sirloin from the refrigerator at least 30 minutes before cooking (preferably 1 hour)
Place a pan over high heat, add a drizzle of oil and the sprig of rosemary, cook for a couple of minutes so that the rosemary releases all its aroma.
When the pan is hot, it’s time to add the meat, not before, otherwise, the meat will boil instead of sealing the outer surface. The high temperature of the pan will seal the outer part of the meat, retaining its juices inside.
After cooking the first side of the steak, it’s time to turn it, but how long should it cook on each side? The time depends on the level of doneness you desire.
For a rare steak 1 inch thick, it will take 2-3 minutes per side.
For a medium-cooked steak, increase to 4 minutes per side, but if you want it well done, I recommend cutting the meat and sautéing it in slices for a couple of minutes.
Your rosemary beef steak is ready!
Plating Tips:
You can serve the steak with a seasonal side dish such as pumpkin puree or an apple salad. I recommend adding the salt only at the end of cooking and during the presentation of the dish.
Avoid covering the plate with rosemary, it’s not a forest and it’s not meant to be eaten. If you wish, you can season the dish with rosemary salt or finely chopped rosemary.
Wine Pairing for Beef Steak:
To enhance the flavor of your rosemary beef steak to the fullest, we recommend pairing it with a robust red wine, such as a Chianti Classico or a Brunello di Montalcino. The combination of flavors will be simply delicious.
