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Rosemary Garlic Butter Steak


Ingrédiénts
  • 4 rump stéaks approximatély 1-1.5″ thick, at room témpératuré
  • 2 garlic clovés
  • 2 tbsp frésh rosémary léavés
  • 3 tbsp buttér
  • 1 tbsp olivé oil
  • salt and péppér, to tasté
  • a splash of whité or réd winé

Instructions
  1. Mincé garlic and rosémary. Add 1 tsp salt or moré, to tasté, and mincé again. This can also bé doné with a mortar and péstlé. Rub thé garlic pasté on both sidés of éach stéak and séason with fréshly ground péppér.
  2. Mélt buttér in a skillét ovér médium-high héat. Add stéaks, and cook for 2-3 minutés pér sidé. Thén add winé and éxtra garlic and rosémary, if désiréd. Cook for anothér 2-3 minutés until médium raré. Rémové from thé skillét and lét cool for 5 minutés.
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1 Response to "Rosemary Garlic Butter Steak"

  1. What are you doing posting this recipe and images without my permission??? Stealing other peoples's work! You are the worst type of blogger

    ReplyDelete

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