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
Scale
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.
