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.

Rosemary New York Strip Steak & Pickled Onions
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
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.
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.

4 Comments
Rosa's Yummy Yums
July 19, 2013 at 2:14 pmThat meat looks gorgeous! A beautiful cut, cooked to perfection.
Cheers,
Rosa
La Table De Nana
July 19, 2013 at 2:18 pmNow that looks absolutely perfect to me..Lovely shots too Yelena..have a grand weekend.
Eric Pepple
July 20, 2013 at 2:00 amDannggg that looks incredible! I'm drooling a little bit 🙂
Happy Blogging!
Happy Valley Chow
Cohen Ilan
July 21, 2013 at 9:15 pmLooks perfect!