top of page

Search by Category 

Broiled Rosemary Butter Steaks

I cooked this dish on Friday the 10th, and my husband asked me to make it again on Monday the 13th. It was that good. We are quite accustomed to grilling steaks in our home. My husband has it down to an art. So when I told him that we were going to be broiling our steaks, it was a bit of a power struggle. Letting me "win" was a win/win for us both. He was like damn, and I was like yeah. Not the most indepth dialousge, our mouths were full.

I'll break this down for you visually...

Steak 1.jpg
Steak 3.jpg


2 Steaks (We used NY strip, although Rib eye is hands down my favorite. (1.49 lbs of steak, 2 steaks)


8 cloves of garlic

1/4-1/2 cup butter

sea salt

course ground pepper


1. Coat your steaks with salt, pepper, garlic and rosemary. I included the visual above because I'm not real specific here. If you want more or less salt, that’s your call. More spice/pepper, do it. Potent rosemary? Sure!

2. If you can, let those flavors sit on your steak for an hour or so. We did, and it really made a huge difference.

3. Put 1/4- 1/2 of a stick of butter into your skillet. (If you don’t have a skillet, then you can use a regular pan.) Add your steaks.

4. Turn your oven onto a high broil setting.

5. We had one and a half pounds of meat, for a medium rare cook, it was about 4-5 minutes per side. I prefer rare, so the next time we cooked them at 4 min and 3 min. Keep in mind the thickness and weight of your steak is going to have a bearing on how well it is cooked. (Also, since broil is only the top oven heater on a super high heat, you need to make sure you flip your steak, otherwise the bottom won’t be cooked at all. But the butter and the broil give it a great salty caramelization.)

It really was amazing!


Featured Posts

Search by Tag

bottom of page