When we have dinner at the school house in the summer, we’re treated to a freezer full of beef from my family’s farm. We also rely on what is growing in the garden or what we can buy at our neighbors produce stand. Rosemary is always available. Even in the winter, we can cut sprigs of rosemary from the garden (so much flavor even dry and dead in the winter) to make our favorite butter sauce for steak. We made this rustic zucchini and goat cheese tart (inspired by the recipe from Barefoot Contessa) with ingredients we had on hand. In the summer, I would add corn on the cob or our most recent obsession, Homemade Ricotta & Sliced Tomatoes.
Steak with Rosemary Butter
Steaks (any cut)
Sea Salt and Cracked Pepper
Olive Oil (1 tablespoon per steak)
Fresh Rosemary
Butter (2 tablespoons per steak)
1 clove of Garlic, sliced
Preheat the oven to 400 degrees. Heat a heavy pan on the stovetop for 2-3 minutes on medium-high. Salt the steaks generously. Add olive oil to the pan, then cook the steaks one one side for 4 minutes. Turn the steaks and put in the oven for 4-6 minutes until thermometer reads 125 degrees. Remove from the oven and put on the stovetop (no heat needed). Remove steaks from the pan and set aside to rest. Reserve all bits from the steak and oil in the pan. Add butter to the pan, with rosemary and sliced garlic. Work butter, garlic and rosemary together with bits as the butter melts. Add steak back to the pan and spoon butter mixture over. If slicing, remove steak, slice, then spoon sauce over.
