Can I substitute dried rosemary for fresh in this recipe?

Fresh rosemary truly makes this dish special, but if you must use dried, reduce the amount to about 2 teaspoons instead of 2 tablespoons. The flavor won't be quite as vibrant, but it will still be delicious. Consider adding the dried rosemary to the butter as it melts to help release its flavor.

What can I use instead of cooking sherry?

If you don't have cooking sherry, you can substitute dry white wine, marsala, or even beef broth with a splash of white wine vinegar for acidity. Each will change the flavor profile slightly, but still create a delicious sauce. Avoid using regular sherry meant for drinking if it contains added sugar, as this can make the sauce too sweet.

My sauce separated after adding the cream. How can I fix it?

If your sauce separates, remove it from the heat immediately and whisk vigorously. The most common cause is adding cold cream to a very hot pan or boiling the sauce. Next time, ensure your cream is at room temperature and keep the heat at a gentle simmer. You can also try whisking in a small piece of cold butter to help re-emulsify the sauce.

Can I make this recipe with boneless chicken breasts instead of steak?

Absolutely! This herb and sauce combination works beautifully with chicken. Adjust the cooking time according to the thickness of your chicken breasts (about 6-7 minutes per side for average thickness), and make sure the internal temperature reaches 165°F. The sauce preparation remains the same.

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 (10-ounce) New York strip steaks, room temperature; 4 tablespoons unsalted butter (½ stick); 1 tablespoon olive oil; ½ cup cooking sherry; 1 cup heavy cream, room temperature

This Rosemary Steak with Sherry Cream Sauce transforms an ordinary weeknight into something extraordinary with minimal effort. Juicy New York strip steaks are infused with fresh rosemary and garlic, then topped with a rich, velvety sherry cream sauce that elevates the dish to restaurant quality. The best part? You can have this impressive meal on the table in just 35 minutes!

Why You’ll Love This Recipe

Restaurant-Quality at Home: This steak tastes like something you’d order at a high-end steakhouse, but you can make it in your own kitchen for a fraction of the price.
Quick Luxury: Despite its impressive flavor profile, this dish comes together in just 35 minutes, making it perfect for both special occasions and everyday indulgences.
Foolproof Method: The cooking technique ensures perfectly cooked steak every time, even if you’re not a seasoned chef.
That Sauce!: The sherry cream sauce is absolutely magnificent – rich, flavorful, and the perfect complement to the herb-crusted steak.

Ingredients You’ll Need

New York Strip Steaks: These offer the perfect balance of tenderness and flavor with beautiful marbling that keeps the meat juicy when cooked.
Fresh Rosemary: Provides an aromatic, piney flavor that pairs beautifully with beef. Always use fresh for this recipe – dried just won’t deliver the same punch.
Garlic: Adds a wonderful depth and savory note to the herb rub that forms a flavorful crust on the steak.
Butter and Olive Oil: The combination creates the perfect medium for searing the steaks – the butter adds flavor while the oil prevents burning.
Cooking Sherry: This fortified wine adds complexity and a subtle sweetness that transforms the sauce from good to magnificent.
Heavy Cream: Creates the luscious, velvety texture of the sauce. Make sure it’s at room temperature to prevent curdling when added to the hot pan.
Sea Salt and Black Pepper: Simple seasonings that enhance all the other flavors without overwhelming them.

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

Different Cuts of Meat

Try this recipe with ribeye for even more marbling and richness, or tenderloin for a leaner, exceptionally tender option. Bone-in cuts will take slightly longer to cook but add extra flavor.

Herb Substitutions

If rosemary isn’t your favorite, try fresh thyme or a combination of thyme and sage for a different but equally delicious flavor profile.

Make It Boozy

Switch the cooking sherry for cognac or bourbon for a deeper, more complex sauce. Each spirit will bring its own unique character to the dish.

Add Some Mushrooms

Sauté sliced mushrooms in the pan after removing the steaks and before adding the cream for an earthy dimension that complements the meat beautifully.

How to Make Rosemary Steak with Sherry Cream Sauce

Step 1: Prepare the Herb Rub

In a small bowl, mix together the minced garlic, fresh rosemary, a generous pinch of black pepper, and sea salt until well combined. Massage this aromatic mixture onto both sides of each 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 butter is fully melted and bubbling. Carefully place the seasoned steaks in the hot pan, allowing them to cook undisturbed for 2-3 minutes per side to develop a beautiful, flavorful crust.

Step 3: Deglaze with Sherry

Pour the cooking sherry into the skillet around the steaks (not directly on top). The liquid will sizzle dramatically as it hits the hot pan – this is perfect! Continue cooking the steaks for about 2½ minutes more per side, allowing the sherry to reduce and infuse the meat with flavor.

Step 4: Rest the Steaks

Remove the steaks from the skillet and transfer them to a plate or cutting board. Tent loosely with foil and let them rest for at least 5 minutes. This crucial step allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful.

Step 5: Make the Cream Sauce

While the steaks are resting, add room temperature heavy cream to the same skillet with all those wonderful pan drippings. Reduce the heat to a simmer and let the sauce cook down for about 5 minutes, stirring occasionally, until it thickens slightly and takes on a beautiful golden color.

Step 6: Serve and Enjoy

Place the rested steaks on warmed plates, spoon the sherry cream sauce generously over each one, and garnish with additional fresh rosemary sprigs. Serve immediately for the best experience.

Pro Tips for Making the Recipe

Room Temperature Steaks: Always bring your steaks to room temperature before cooking. Cold steaks cook unevenly and won’t develop that perfect crust.
Don’t Move the Steaks: Once they hit the pan, resist the urge to check or move them until it’s time to flip. This ensures proper searing and crust formation.
Use a Timer: For consistently perfect results, use a timer rather than guessing cooking times, especially if you’re cooking multiple steaks.
Internal Temperature Matters: For the most accurate results, use a meat thermometer to check for doneness. The temperature will rise about 5 degrees during resting.
Season Generously: Don’t be shy with the salt – properly seasoned steak makes all the difference in the final flavor.

How to Serve

Perfect Pairings

This rosemary steak shines alongside roasted garlic mashed potatoes or a creamy risotto, both of which are perfect for soaking up the delicious cream sauce. For a lighter option, try it with a simple arugula salad dressed with lemon and olive oil.

Wine Selection

A medium to full-bodied red wine works beautifully with this dish. Consider a Cabernet Sauvignon, Malbec, or Syrah to complement the rich flavors of the steak and sauce.

Presentation

For an impressive presentation, slice the steak against the grain, fan it out on the plate, and drizzle the sauce over and around it. Garnish with a sprig of fresh rosemary and perhaps a few flakes of sea salt for a professional touch.

Make Ahead and Storage

Preparing Components Ahead

You can prepare the herb rub up to 24 hours in advance. You can even season the steaks up to 8 hours ahead and keep them covered in the refrigerator, but bring them to room temperature before cooking.

Storing Leftovers

Store any leftover steak and sauce in separate airtight containers in the refrigerator for up to 4 days. The sauce may thicken considerably when chilled, but will loosen up when reheated.

Freezing

While fresh is best for this dish, you can freeze leftover steak for up to 3 months. Wrap it tightly in plastic wrap, then foil, before placing in a freezer bag. The sauce is less ideal for freezing as it may separate when thawed.

Reheating

For the best texture, reheat the steak gently. Slice it thinly, then warm it in a skillet with a splash of beef broth on low heat just until warmed through. Alternatively, wrap it in foil and heat in a 300°F oven until just warm. Reheat the sauce separately in a small saucepan over low heat, stirring frequently.

FAQs

Can I substitute dried rosemary for fresh in this recipe?

Fresh rosemary truly makes this dish special, but if you must use dried, reduce the amount to about 2 teaspoons instead of 2 tablespoons. The flavor won’t be quite as vibrant, but it will still be delicious. Consider adding the dried rosemary to the butter as it melts to help release its flavor.
What can I use instead of cooking sherry?

If you don’t have cooking sherry, you can substitute dry white wine, marsala, or even beef broth with a splash of white wine vinegar for acidity. Each will change the flavor profile slightly, but still create a delicious sauce. Avoid using regular sherry meant for drinking if it contains added sugar, as this can make the sauce too sweet.
My sauce separated after adding the cream. How can I fix it?

If your sauce separates, remove it from the heat immediately and whisk vigorously. The most common cause is adding cold cream to a very hot pan or boiling the sauce. Next time, ensure your cream is at room temperature and keep the heat at a gentle simmer. You can also try whisking in a small piece of cold butter to help re-emulsify the sauce.
Can I make this recipe with boneless chicken breasts instead of steak?

Absolutely! This herb and sauce combination works beautifully with chicken. Adjust the cooking time according to the thickness of your chicken breasts (about 6-7 minutes per side for average thickness), and make sure the internal temperature reaches 165°F. The sauce preparation remains the same.

Final Thoughts

This Rosemary Steak with Sherry Cream Sauce represents everything a great home-cooked meal should be – impressive enough for special occasions yet simple enough for a weeknight indulgence. The aromatic rosemary and garlic crust gives way to perfectly tender meat, while the silky sherry cream sauce adds a touch of luxury that transforms the entire experience. Give this recipe a try the next time you want to treat yourself to something truly special without spending hours in the kitchen!