Beef · ALWAYS FREE
Rosemary Butter-Basted Strip Steak
A long strip steak sears deeply before a quick rosemary-butter baste, with the pan butter spooned over at the table.
SteakSkilletDinner
Ingredients
Let’s make it
- Pat the steak very dry and season both sides with the salt and pepper. Heat a heavy cast-iron or ridged ovenproof pan over medium-high heat for 3–4 minutes. Heat the oven to 400°F / 200°C in case a thicker center needs finishing.
- Add the oil to the hot pan, then lay in the steak. Sear for 3–4 minutes per side until a deep brown crust forms; turn briefly onto the fat edge for 1 minute.
- Reduce the heat to medium-low and add the butter and rosemary. Tilt the pan carefully and spoon the foaming butter over the steak for 2–3 minutes.
- Check the center with a thermometer. Continue cooking, or transfer the ovenproof pan to the oven for a few minutes, until the steak reaches 145°F / 63°C. Transfer the steak to a clean warm plate and rest for at least 3 minutes.
- Warm the rosemary pan butter briefly over low heat if needed. Serve the rested steak with the butter and rosemary sprigs, dividing the steak between two people. Treat any hot serving pan with oven gloves.
Why it’s in this collection
- High Protein: Calculated protein estimate from raw boneless strip steak, lip-on, fat trimmed to 1/8 inch alone: 450 g × 21.29 g protein per 100 g ÷ 2 portions = at least 47.9 g per portion using this USDA reference. Other ingredients are not counted in this minimum. USDA reference
- Keto: 0.9 g estimated total carbohydrate per one of 2 equal portions. All listed ingredients are included; fiber has not been subtracted. No grain, starchy side, or added sugar is included. Use the specified unsweetened ingredients.
See the full ingredient calculation
Ingredient Recipe grams Recipe carbs raw boneless strip steak 450g 0.00g olive oil 10g 0.00g butter 25g 0.01g rosemary 6g 1.24g salt 4g 0.00g black pepper 1g 0.64g 1.90g total ÷ 2 equal portions. Source records are linked for every ingredient.
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
