Can I use dried rosemary instead of fresh?

Fresh rosemary truly shines in this recipe, providing aromatic oils that dried simply can't match. If you must use dried, reduce the amount to 2 teaspoons and consider adding a splash of good olive oil to the rub to help distribute the flavor better.

What's a good substitute for cooking sherry?

If you don't have cooking sherry, dry white wine works wonderfully. For a non-alcoholic alternative, use beef broth with a teaspoon of balsamic vinegar for acidity and depth. The flavor profile will change slightly, but the dish will still be delicious.

Can I prepare the steaks in advance?

You can prepare the herb rub and coat the steaks up to 8 hours in advance, keeping them covered in the refrigerator. This actually creates a dry brine effect, enhancing flavor. Just be sure to bring them to room temperature before cooking.

My cream sauce separated, how can I fix it?

If your sauce separates, remove it from heat immediately and whisk in 1-2 tablespoons of cold heavy cream. Typically, separation occurs when the sauce boils rather than simmers, or when the cream wasn't at room temperature before adding.

Rosemary Steak with Sherry Cream Sauce Recipe

Name: Rosemary Steak with Sherry Cream Sauce Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 3 cloves garlic, minced; 2 tablespoons minced fresh rosemary, plus more for garnish; 1 tablespoon sea salt; Freshly ground black pepper, to taste; 4 tablespoons unsalted butter (½ stick); 1 tablespoon olive oil; 4 (10-ounce) New York strip steaks, room temperature; ½ cup cooking sherry; 1 cup heavy cream, room temperature

This Rosemary Steak with Sherry Cream Sauce transforms an ordinary weeknight into something special. The aromatic rosemary and garlic crust on perfectly seared New York strip steaks pairs beautifully with a velvety sherry cream sauce that will have everyone asking for seconds. Trust me, this restaurant-quality meal comes together in just 35 minutes, making it perfect for both busy weeknights and impressive dinner parties.

Why You’ll Love This Recipe

Restaurant Quality at Home: You’ll achieve steakhouse results right in your own kitchen with simple techniques and quality ingredients.
Quick Luxury: Despite its elegant presentation, this recipe takes just 35 minutes from start to finish – perfect for those nights when you want something special without hours of cooking.
Incredibly Versatile: The sherry cream sauce works beautifully with other proteins too, making this recipe a fantastic addition to your cooking repertoire.
Dinner Party Star: Looking to impress guests? This dish strikes the perfect balance between sophisticated flavor and straightforward preparation.

Ingredients You’ll Need

New York Strip Steaks: These well-marbled cuts provide the perfect balance of tenderness and flavor, creating a mouthwatering main dish that’s both juicy and satisfying.
Fresh Rosemary: The piney, aromatic quality of fresh rosemary infuses the steak with incredible flavor – dried simply won’t deliver the same impact.
Garlic: Provides essential pungent flavor that forms the backbone of the steak’s crust.
Unsalted Butter: Creates a beautiful sear while allowing you to control the saltiness of the finished dish.
Olive Oil: Raises the smoke point of the butter, ensuring a perfect crust without burning.
Cooking Sherry: Deglazes the pan and adds complex flavor to the sauce – the alcohol cooks off, leaving behind rich taste.
Heavy Cream: Forms the luxurious base of the sauce, creating a silky texture that clings beautifully to each slice of steak.
Sea Salt & Pepper: Simple but essential seasonings that enhance the steak’s natural flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some fantastic variations to try:

Herb Alternatives: Substitute thyme or sage for the rosemary for a different aromatic profile.
Wine Variations: Replace cooking sherry with red wine, marsala, or port for different flavor notes in the sauce.
Mushroom Addition: Sauté sliced mushrooms after removing the steaks and before adding the cream for an earthy dimension.
Beef Alternatives: This method works beautifully with ribeye, filet mignon, or even thick-cut pork chops.

How to Make Rosemary Steak with Sherry Cream Sauce

Step 1: Prepare the Herb Rub

In a small bowl, combine the minced garlic, fresh rosemary, sea salt, and a generous pinch of freshly ground black pepper. Thoroughly rub this aromatic mixture onto both sides of each room-temperature steak, pressing gently to help it adhere.

Step 2: Sear the Steaks

Heat butter and olive oil in a large skillet over medium-high heat until the mixture is bubbling but not browning. Add the steaks to the hot pan, being careful not to crowd them. Sear for 2-3 minutes on each side, allowing a beautiful golden crust to form.

Step 3: Deglaze with Sherry

Pour the cooking sherry into the skillet, which will sizzle and begin to reduce immediately. Cook the steaks for another 2½ minutes per side, allowing them to absorb the sherry flavor while reaching your desired doneness.

Step 4: Rest the Steaks

Remove the steaks from the skillet and set aside on a warm plate. Cover loosely with foil and let them rest for at least 5 minutes, which allows the juices to redistribute throughout the meat.

Step 5: Create the Cream Sauce

While the steaks are resting, reduce the heat to a simmer and add room temperature heavy cream to the same skillet. Allow the sauce to gently simmer and thicken for about 5 minutes, stirring occasionally to incorporate all the flavorful bits from the bottom of the pan.

Step 6: Serve and Garnish

Place the rested steaks on warm plates, spoon the sherry cream sauce generously over each one, and garnish with additional fresh rosemary sprigs for a beautiful presentation.

Pro Tips for Making the Recipe

Room Temperature Steaks: Always bring your steaks to room temperature before cooking for even searing and more accurate cooking times.
Don’t Rush the Sear: Allow the steaks to form a proper crust before flipping – if they stick to the pan, they’re not ready to turn.
Use a Meat Thermometer: For perfect doneness every time, invest in an instant-read thermometer and cook to your preferred internal temperature.
Simmer, Don’t Boil: When making the cream sauce, maintain a gentle simmer to avoid breaking the sauce.
Quality Matters: With so few ingredients, using high-quality steaks, fresh herbs, and real cream makes a noticeable difference in the final dish.

How to Serve

This elegant steak dish deserves thoughtful accompaniments that complement its rich flavors:

Perfect Pairings:

Serve alongside roasted fingerling potatoes, garlic mashed potatoes, or a simple risotto to soak up that incredible sauce.

Vegetable Sides:

Balance the richness with simple steamed asparagus, roasted Brussels sprouts, or a crisp green salad with a light vinaigrette.

Wine Selection:

A medium to full-bodied red wine like Cabernet Sauvignon or Malbec pairs beautifully with the richness of the cream sauce and the beef.

Make Ahead and Storage

Storing Leftovers

Store any leftover steak and sauce separately in airtight containers in the refrigerator for up to 4 days. The flavors actually continue to develop, making this dish excellent for planned leftovers.

Freezing

While you can freeze the cooked steaks for up to 3 months, the cream sauce doesn’t freeze well on its own. If you want to freeze portions, combine sliced steak with the sauce in freezer-safe containers.

Reheating

For best results, reheat the steak gently. Slice it thinly and warm in a skillet with the sauce over low heat just until heated through. Avoid microwaving if possible, as it can make the meat tough.

For a quick leftover transformation, slice the cold steak thinly and serve over a salad with the sauce slightly warmed as a dressing.

FAQs

Can I use dried rosemary instead of fresh?

Fresh rosemary truly shines in this recipe, providing aromatic oils that dried simply can’t match. If you must use dried, reduce the amount to 2 teaspoons and consider adding a splash of good olive oil to the rub to help distribute the flavor better.
What’s a good substitute for cooking sherry?

If you don’t have cooking sherry, dry white wine works wonderfully. For a non-alcoholic alternative, use beef broth with a teaspoon of balsamic vinegar for acidity and depth. The flavor profile will change slightly, but the dish will still be delicious.
Can I prepare the steaks in advance?

You can prepare the herb rub and coat the steaks up to 8 hours in advance, keeping them covered in the refrigerator. This actually creates a dry brine effect, enhancing flavor. Just be sure to bring them to room temperature before cooking.
My cream sauce separated, how can I fix it?

If your sauce separates, remove it from heat immediately and whisk in 1-2 tablespoons of cold heavy cream. Typically, separation occurs when the sauce boils rather than simmers, or when the cream wasn’t at room temperature before adding.

Final Thoughts

This Rosemary Steak with Sherry Cream Sauce brings restaurant-quality dining to your home kitchen with remarkably little effort. The combination of fragrant rosemary, perfectly seared steak, and that velvety sherry cream sauce creates a meal that feels special but doesn’t require hours in the kitchen. Give yourself permission to enjoy luxury on a weeknight – you deserve it!