Rosemary New York Strip Steak & Pickled Onions

This is one of the most delicious steaks I have ever eaten. It was cooked together with butter, rosemary, and garlic. Try it this way!

Have a gorgeous weekend!

Good beef has a bright red color. The flesh is firm, fine-grained, and well marbled or streaked with fat. The fat surrounding the flesh should be brittle or crumbly and a creamy white.

Allow 3/4 to 1 pound of meat per person and trim away all excess fat. This may be saved to cook with potatoes, to which it imparts a rare flavor. The steak should be cut 1 to 2 1/2 inches thick.

Serve your steak at once on a hot platter, and with hot plates. Place a generous piece of butter on the meet and, if you wish, pour over the juices from the pan.

The most popular accompaniments for steak are either a baked Idaho potato or French fried or sautéed potatoes. If you are found of onions and like them, French fried, serve them with a baked potato. If you wish fried potatoes, serve some sautéed mushrooms with the steak. Crisp French bread, green salad, and a good ripe piece of cheese are ideal accompaniments to a steak dinner. A fine red wine or good ale helps, too. If you must have sauce, a Béarnaise or a Marchand de Vin is especially suited to the dish.

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Rosemary New York Strip Steak & Pickled Onions

(1 votes, average: 5.00 out of 5)

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Ingredients

• 4 New York Strip steaks, cut 1 to 2 1/2 inches thick
• 3-4 Tbsp. butter
• 4 small rosemary branches
• 3-4 garlic cloves
• salt and freshly ground pepper
• For the pickled onions:
• 1 big yellow sweet onion
• 1 Tbsp. apple cider vinegar
• splash of lemon juice
• 1 Tbsp. olive oil
• 1/2 tsp smoked paprika
• fresh chopped parsley or dill
• salt and freshly ground pepper

Instructions

1

For the pickled onion: in a medium bowl, mix all the ingredients together, leave to infuse for an hour or two in the refrigerator.

2

Using a heavy skillet, melt the butter. Increase heat, place steaks in a very hot pan together with garlic and rosemary, and sear quickly on one side.

3

Reduce the heat a little and allow to cook a steak 8-9 minutes before turning. Salt and pepper before turning the steak. Brown well on the other side and cook until done.

4

Serve with pickled onions.

Notes

If you are uncertain whether the meat is well enough done, make a small incision. You will be able to tell at ones whether or not you need to return it to the pan.