Pan-Roasted Rosemary Steaks

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Serves 4 big eaters
Adapted from: Food You Want to Eat
Originally from January 2013 on my old blog

This is a great, simple recipe for a really good steak without firing up the grill. It originally didn’t ask for any rosemary, but I thought, hey, why not? You could probably use whatever herb you have, except it probably should be pretty durable like rosemary or thyme because you wouldn’t want it to burn under the intense heat of the steak.


~About 3 lbs steak, more or less. I used NY Strip, but you could also use porterhouse, T-bone, or rib-eye

~2 tbsp olive oil

~A good amount of salt and pepper

~A couple of sprigs of rosemary, minced finely, or whatever herb you can get your hands on (optional)


Mix the salt, pepper, and minced herbs, if using. Rub the steaks with the spice mixture. Heat a saute pan, preferably cast iron (if you need 2 pans to fit all the steaks, go ahead, just divide the oil and butter between the two pans) over medium-high. Wait 5 minutes for them to get really hot, and add 2 tbsp olive oil to the pan. Cook the steaks in the pan for 2 minutes. They will be hot and probably splatter oil–watch out. Add butter, and cook for 2 to 4 minutes more, until the underside is nicely browned. Flip carefully with tongs and cook for 8 to 10 minutes more, basting the steaks in the pan juices with a long-handled spoon to be safe. If you like your steak more done, turn the heat down to medium and keep cooking for 2 to 4 minutes. Take the steaks off the heat and let rest for 5 minutes before cutting into them.

Happy dining!!


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