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

Description

Juicy New York strip steaks are infused with the earthy aroma of fresh rosemary, pan-seared to perfection, and paired with a rich and creamy sherry-infused sauce. Perfect for a special dinner or an indulgent weeknight treat, this dish strikes a balance between elegance and heartiness.

Ingredients

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For the Steak

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 (1/2 stick)
1 tablespoon olive oil
4 (10-ounce) New York strip steaks, room temperature

For the Sauce

1/2 cup cooking sherry
1 cup heavy cream, room temperature

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Instructions

Prepare the Rub
In a small bowl, combine minced garlic, rosemary, sea salt, and a pinch of black pepper. Generously rub this mixture over each steak, ensuring all sides are evenly coated. Let the steaks rest for a short while at room temperature to absorb the flavors.
Sear the Steaks
Heat a large skillet over medium-high heat. Add the butter and olive oil, letting it melt and bubble. Carefully lay the steaks into the skillet and sear each side for 2-3 minutes until the outside develops a golden-brown crust.
Deglaze with Sherry
Pour the cooking sherry into the skillet, allowing it to simmer. Flip the steaks and cook for an additional 2½ minutes on each side for medium doneness. Adjust cooking time based on your desired steak temperature (see notes below).
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, ensuring a tender and juicy texture.
Simmer the Sauce
In the same skillet, reduce the heat to low and pour in the heavy cream. Simmer for about 5 minutes, allowing the sauce to thicken slightly and absorb the flavors from the pan.
Garnish and Serve
Arrange the steaks on serving plates, then brush each steak with the prepared sherry cream sauce. Garnish with additional minced rosemary. Serve immediately and enjoy!

Notes

Best Steak Choice: New York strip steaks are ideal for this recipe as they yield tender, juicy results.
Cooking Tips: This recipe cooks steaks to medium doneness (140°F), maintaining their juicy pink center. Feel free to adjust the cooking time for your preferred doneness using these guidelines:
Rare: 125-130°F
Medium-Rare: 130-140°F
Medium: 140-150°F
Medium-Well: 150-160°F
Well-Done: 160-165°F
Resting Time: Always let the steaks rest for at least 5 minutes before serving.
Pro Tip: Slice the steaks against the grain for maximum tenderness.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently for best results.

Nutrition

Serving Size: 1 steak with sauce
Calories: 655
Sugar: 1g
Sodium: 930mg
Fat: 43g
Saturated Fat: 20g
Unsaturated Fat: 21g
Trans Fat: 0g
Carbohydrates: 4g
Fiber: 0g
Protein: 55g
Cholesterol: 170mg