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

Description

Elevate your dinner with this Rosemary Steak with Sherry Cream Sauce. Juicy, tender New York strip steaks are infused with the robust flavors of garlic and rosemary, pan-seared to perfection, and topped with a luxurious, creamy sherry sauce. This elegant dish is quick to prepare and perfect for a special occasion or a cozy night in.

Ingredients

Units Scale

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 (10-ounce) New York strip steaks, room temperature

For Cooking

4 tablespoons unsalted butter (1/2 stick)
1 tablespoon olive oil

Sherry Cream Sauce

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

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Instructions

Prepare the Steaks
In a small bowl, mix together the minced garlic, rosemary, black pepper, and sea salt. Rub this mixture all over the steaks, ensuring they are evenly coated. Set the steaks aside to marinate for 10-15 minutes to allow the flavors to infuse.
Sear the Steaks
Heat the butter and olive oil in a large skillet over medium-high heat. Once the butter is bubbling, carefully add the steaks. Sear each side for 2-3 minutes until a golden crust forms.
Cook with Sherry
Pour the cooking sherry into the skillet and allow the steaks to cook for an additional 2½ minutes on each side. Adjust the cooking time based on your desired doneness (for medium, cook until the internal temperature reaches 140°F).
Rest the Steaks
Remove the steaks from the skillet and let them rest for at least 5 minutes. This ensures the juices redistribute, making the steaks tender and flavorful.
Make the Sherry Cream Sauce
In the same skillet, reduce the heat to a simmer and add the heavy cream. Stir occasionally and let the sauce cook down for at least 5 minutes, until it slightly thickens.
Serve
Garnish the steaks with additional minced rosemary, brush generously with the sherry cream sauce, and enjoy while hot!

Notes

Use high-quality New York strip steaks for the best results—they’ll turn out moist and tender.
The recipe is designed to achieve steaks that are cooked to medium (140°F). Adjust the cooking time depending on your preferred doneness level:
Rare: 125-130°F
Medium-rare: 130-140°F
Medium-well: 150-160°F
Well-done: 160-165°F
Letting the steaks rest for at least 5 minutes after cooking is essential for juicy and tender results.
Slice the steaks against the grain for the best texture and tenderness.
Pair this dish with a side of roasted vegetables or buttery mashed potatoes for a complete meal.
Leftover steaks can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.

Nutrition

Serving Size: 1 serving
Calories: 570
Sugar: 2
Sodium: 680
Fat: 43g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 3g
Fiber: 0g
Protein: 35g
Cholesterol: 145