Rosemary Cherry Steak

Easy steak to cook on the stove. A wonderful pairing of the rich buttery salted beef with woodsy rosemary and tangy cherry

Rosemary Cherry Steak

Our family dinner tradition has been a rotation of steak with shrimp and enchiladas. My parents started it when we were young, and we continue to do it now. When my husband and I got married, we carried over the tradition (though I must admit, we have steak 99% of the time.) Steak is a rare commodity in our house due to being a higher priced meat. Seems fitting to celebrate Christmas with a treat, and for us, that is steak. A few years ago, I started making steak with rosemary and cherries. The deep color of the steak paired with the green rosemary and red cherries screams the holiday! Not to mention, the flavors are delicious. It is a wonderful pairing of the rich buttery salted beef with woodsy rosemary and tangy cherry.

A treat for the holidays - Steak with Rosemary & Cherries

Steak with Rosemary & Cherries

Equipment

• Saucepan

• Meat thermometer

Tips or Tricks

• Always let steak rest prior to cutting. As the steak is heated up, the proteins in the steak coil/tighten and squeeze juices out. The steak needs to rest, allowing time for the proteins to uncoil/loosen to reabsorb the juices.

• Cut steak against the grain

• If uncertain on cooking times, cook by temp using a meat thermometer (temps listed below in notes)

• Cook high heat to sear a steak, then lower the temp to finish cooking the steak

• Season steak with salt and pepper, with your hand roughly 8” above the steak for an evenly season steak

Length of Time

• Prep Time - 5 minutes

• Cook time - 5-10 minutes

Servings

• Serving Size: 1 steak

• Servings: 2

Ingredients

• 2 rib eye steaks – season with salt and pepper, both sides

• 1 sprig rosemary

• ½ cup cherries (fresh or frozen thawed and drained)

• 2 tablespoons butter

• Kosher salt

• Black pepper

Directions

1. Heat saucepan so it is nice and hot

2. Melt 1 tablespoon of butter and add steak. Sear for 30 seconds, turn the heat down and cook roughly 3-4 minutes (depends on your preference of doneness)

3. Flip the steak, turn on high heat again to sear for 30 seconds, turn the heat down and cook roughly 3-4 minutes (depends on your preference of doneness)

4. While the steak is cooking, add the remainder butter, cherries and rosemary

5. As the butter melts, use a spoon to ladle it over the steak a few times to infuse the steak with the cherry rosemary flavor.

6. Pull off the heat, let rest for 10 minutes.

7. Serve

Notes

• Medium Rare - 130°-140°F

• Medium - 140°-150°F

• Medium Well - 150°-160°F

• Well – Over 160°-170F