Beef, Lamb, Veal, Pork/ Meat & Poultry

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.

Rosemary New York Strip Steak
Rosemary New York Strip Steak & Pickled Onions

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.

Rosemary New York Strip Steak & Pickled Onions

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


  • 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



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


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.


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.


Serve with pickled onions.


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.

Rosemary New York Strip Steak & Pickled Onions

You Might Also Like


  • Reply
    Rosa's Yummy Yums
    July 19, 2013 at 2:14 pm

    That meat looks gorgeous! A beautiful cut, cooked to perfection.



  • Reply
    La Table De Nana
    July 19, 2013 at 2:18 pm

    Now that looks absolutely perfect to me..Lovely shots too Yelena..have a grand weekend.

  • Reply
    Eric Pepple
    July 20, 2013 at 2:00 am

    Dannggg that looks incredible! I'm drooling a little bit 🙂

    Happy Blogging!
    Happy Valley Chow

  • Reply
    Cohen Ilan
    July 21, 2013 at 9:15 pm

    Looks perfect!

  • Leave a Reply

    Cooking Melangery