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

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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.

Rosemary New York Strip Steak & Pickled Onions

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4 Comments

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

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

    Cheers,

    Rosa

  • 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 to Rosa's Yummy Yums Cancel Reply