Rosemary Garlic Steak
Top Rated Recipe
Key Details:
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prep time: 5 minutes
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Cook time: 20 minutes
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Difficulty Level: Easy
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Course: Main Course
Cuisine: Fusion
Key Ingredients:
Sweetbay black angus
About Rosemary Garlic Steak
Table of Contents
Steaks cooked and
dunked in rosemary and garlic infused olive oil
- Sweetbay black angus rib eye steaks 2
- Fresh rosemary 6 sprigs
- Garlic cloves, sliced 6
- Olive oil ¼ cup
Step 1.Heat a non-stick frying pan on high heat, add the steaks and cook till they are cooked to your satisfaction. This may take about 5 minutes on each side. Remove the steaks onto a plate and set aside.
Step 2.Heat another non-stick pan with olive oil over medium heat. Add rosemary sprigs and garlic slices and saute till fragrant taking care that they do not burn.
Read MoreIngredients
- Sweetbay black angus rib eye steaks 2
- Fresh rosemary 6 sprigs
- Garlic cloves, sliced 6
- Olive oil ¼ cup
- Salt to taste
- Black pepper powder to taste
How to Make Rosemary Garlic Steak (Stepwise Photos)
Method
- Heat a non-stick frying pan on high heat, add the steaks and cook till they are cooked to your satisfaction. This may take about 5 minutes on each side. Remove the steaks onto a plate and set aside.
- Heat another non-stick pan with olive oil over medium heat. Add rosemary sprigs and garlic slices and saute till fragrant taking care that they do not burn.
- As the garlic slices begin to turn brown at the edges add the steak pieces and cook turning the steaks with a tong so that both sides of the steaks are coated with the aromatic oil.
- Sprinkle salt and pepper powder over the steaks, flip and season the other side similarly.
- Transfer them onto a serving platter, pour the remaining aromatic oil over them and serve hot.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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