If you are craving a dish that feels both luxurious and downright comforting, this Rosemary Steak with Sherry Cream Sauce Recipe is about to become your new favorite. Picture perfectly seared New York strip steaks, infused with fragrant fresh rosemary and garlic, then bathed in a luscious, velvety sherry cream sauce that elevates every bite. It’s an elegant yet approachable meal that balances herbaceous brightness with rich indulgence, making it perfect for impressing guests or treating yourself to a special dinner anytime.
Ingredients You’ll Need
These simple ingredients come together beautifully to create a dish that’s bursting with flavor, texture, and visual appeal. Each component plays its part, whether adding seasoning, richness, or that signature herbal note.
- 3 cloves garlic (minced): Adds a fragrant depth without overpowering the rosemary.
- 2 tbsp minced fresh rosemary (plus more for garnish): Brings a woody, piney aroma that’s essential to the dish’s character.
- Freshly ground black pepper (to taste): Offers a subtle heat and complexity to balance the creaminess.
- 1 tbsp sea salt: Enhances the steak’s natural flavors while seasoning the herb rub perfectly.
- 4 tbsp unsalted butter (½ stick): Creates a rich base for searing and sauce-making without extra saltiness.
- 1 tbsp olive oil: Raises the smoke point of the fat, ensuring a beautiful steak crust.
- 4 (10-ounce) New York strip steaks (room temperature): The star players of the dish, known for their tender texture and beefy flavor.
- ½ cup cooking sherry: Adds a slightly sweet, nutty note that deepens the sauce.
- 1 cup heavy cream (room temperature): Gives the sauce its creamy, luxurious finish.
How to Make Rosemary Steak with Sherry Cream Sauce Recipe
Step 1: Prepare the Herb Rub
Start by mixing minced garlic, fresh rosemary, black pepper, and sea salt in a small bowl. This fragrant blend is the secret to packing your steaks with bold, aromatic flavor. Rub it generously over both sides of each New York strip, then set the steaks aside while you heat the pan—this step lets the herbs and garlic really meld into the meat.
Step 2: Sear the Steaks
Heat the butter and olive oil in a large skillet over medium-high heat until you see it bubbling. Add the steaks carefully, listening for that satisfying sizzle. Cook each side for 2 to 3 minutes so the outside gets a beautiful caramelized crust while remaining juicy inside. This initial sear locks in the steak’s flavor and sets the stage for the sauce.
Step 3: Add the Sherry and Continue Cooking
Pour the cooking sherry into the skillet to deglaze the pan, loosening those flavorful browned bits stuck to the bottom. Let the steaks cook for another 2½ minutes on each side while the sherry reduces slightly, creating a perfect base for the sauce. This timing will get your steaks to medium doneness—adjust it a bit if you prefer rarer or more cooked meat.
Step 4: Rest the Steaks
Remove the steaks from the heat and transfer them to a plate or cutting board to rest for at least five minutes. Resting is crucial—it allows the juices to redistribute throughout the meat, ensuring every bite is juicy and tender instead of dry.
Step 5: Make the Sherry Cream Sauce
Back at the skillet, reduce the heat to a simmer and pour in the heavy cream. Let it cook gently for about five minutes, stirring occasionally, until the sauce thickens and takes on a silky texture. This luscious cream sauce picks up all the flavors left behind in the pan, especially the rosemary’s aroma, tying the dish together beautifully.
Step 6: Serve and Garnish
Return the steaks to the plate, brush generously with the sherry cream sauce, and sprinkle with a little extra fresh rosemary for an eye-catching finish. This step makes the plate not just taste incredible but look irresistible.
How to Serve Rosemary Steak with Sherry Cream Sauce Recipe
Garnishes
A simple sprig of fresh rosemary adds both color and a hint of piney scent that complements the rich cream sauce perfectly. Some freshly cracked black pepper on top right before serving also livens up the plate visually and flavor-wise.
Side Dishes
This lavish steak dinner pairs wonderfully with classic roasted vegetables, like asparagus or carrots, which add crispness and vibrant color. Creamy mashed potatoes or garlic herb roasted potatoes are ideal for soaking up that decadent sherry cream sauce.
Creative Ways to Present
For a restaurant-style presentation, slice the steaks thinly against the grain and fan them out on the plate, drizzled generously with the sauce. Add a sprinkle of toasted pine nuts or crispy shallots on top for an unexpected crunchy contrast that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Leftover rosemary steak and cream sauce should be stored in an airtight container in the refrigerator for up to three days. The flavors continue to meld, but try to consume it quickly to enjoy the steak’s best texture and freshness.
Freezing
While the steak itself can be frozen, it’s best to freeze without the cream sauce as dairy sauces can separate upon thawing. Wrap steaks tightly in plastic wrap and then foil, and freeze for up to two months. Thaw slowly in the fridge before reheating.
Reheating
Warm your leftover steak gently in a low oven or on the stovetop to prevent it from drying out. Reheat the cream sauce slowly on the stove while stirring to get it smooth again—add a splash of cream or milk if it’s too thick.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While New York strip is ideal for its tenderness and flavor, ribeye or filet mignon can also work beautifully. Just adjust cooking times accordingly since thickness and fat content vary.
What can I substitute for cooking sherry?
If you don’t have cooking sherry on hand, dry white wine or a combination of white grape juice and a splash of vinegar makes a suitable alternative. The key is to maintain a slightly sweet, acidic element in the sauce.
Is fresh rosemary necessary or can I use dried?
Fresh rosemary brings a brighter, more vibrant flavor, especially if used both in the rub and as a garnish. If you only have dried rosemary, use less since it’s more concentrated, and consider adding it early in the cooking process to mellow its intensity.
How do I know when my steak is cooked to medium doneness?
The best way is to use a meat thermometer—medium doneness is usually around 145°F (63°C) internal temperature. Alternatively, the steak should feel firm but still have some spring when pressed gently with your finger.
Can I make the sherry cream sauce ahead of time?
You can prepare the sauce up to a day in advance and gently reheat it before serving. Stir it well as it reheats to bring back its smooth texture, and add a little cream if it’s thickened too much.
Final Thoughts
This Rosemary Steak with Sherry Cream Sauce Recipe is one of those dishes that feels both special and comforting in equal measure. It’s perfect when you want a meal that shows you care but doesn’t require complicated techniques or hard-to-find ingredients. Once you try it, you’ll understand why it’s a beloved classic and a go-to for memorable dinners at home.
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Rosemary Steak with Sherry Cream Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Rosemary Steak with Sherry Cream Sauce recipe features perfectly seared New York strip steaks infused with fresh rosemary and garlic, then topped with a rich, velvety sherry cream sauce. Ideal for an elegant dinner, this dish balances herbaceous notes with the creamy tang of sherry and heavy cream, resulting in a flavorful and decadent steak experience.
Ingredients
Steak Rub
- 3 cloves garlic, minced
- 2 tbsp minced fresh rosemary (plus more for garnish)
- Freshly ground black pepper, to taste
- 1 tbsp sea salt
Cooking Ingredients
- 4 tbsp unsalted butter (½ stick)
- 1 tbsp olive oil
- 4 (10-ounce) New York strip steaks, room temperature
Sauce
- ½ cup cooking sherry
- 1 cup heavy cream, room temperature
Instructions
- Prepare the Steak Rub: In a small bowl, combine the minced garlic, minced fresh rosemary, a pinch of freshly ground black pepper, and sea salt. Rub this mixture thoroughly onto each steak to infuse the meat with bold, herbaceous flavors. Set the steaks aside to allow the rub to penetrate.
- Heat the Skillet and Sear Steaks: Place a large skillet over medium-high heat and add the butter and olive oil. Once the butter is bubbling and the pan is hot, add the steaks. Cook each side for 2 to 3 minutes, creating a flavorful crust while locking in juices.
- Add Cooking Sherry: Pour the cooking sherry into the skillet and continue cooking the steaks for an additional 2½ minutes on each side. This step helps deglaze the pan and infuses the steaks with a subtle sweetness. Adjust cooking time to reach your preferred doneness, though this timing yields medium done steaks.
- Rest the Steaks: Remove the steaks from the skillet and set them aside to rest for at least 5 minutes. Resting allows the juices to redistribute and results in a tender, juicy steak.
- Prepare the Sherry Cream Sauce: Return the skillet to a simmer and add the heavy cream. Allow the cream to cook down over low heat for about 5 minutes until it thickens slightly, absorbing the flavorful browned bits from the steak and sherry.
- Serve and Garnish: Brush the steaks with the sherry cream sauce and garnish with additional fresh rosemary. Serve immediately to enjoy the combination of tender steak and rich, creamy sauce.
Notes
- Allow the steaks to come to room temperature before cooking for even cooking.
- Adjust cooking times according to desired doneness (less time for rare, more for well done).
- If cooking sherry is unavailable, dry sherry can be used as a substitute.
- Resting the steak is crucial for juicy results.
- Use a heavy skillet, preferably cast iron, for best searing results.
