Strip Steak With Rosemary and Garlic

Photo by  Jonny Valiant
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 503 calories
    • Fat 20 g
    • Sat Fat 8 g
    • Cholesterol 94 mg
    • Sodium 329 mg
    • Protein 38 g
    • Carbohydrate 40 g
    • Fiber 3 g


  1. Check 4 russet potatoes (2 pounds)
  2. Check 6 cloves garlic, thinly sliced
  3. Check 2tablespoons fresh rosemary
  4. Check 2tablespoons olive oil
  5. Check 2 1-inch-thick strip steaks (1 1/2 to 2 pounds total)
  6. Check kosher salt and black pepper
  7. Check 1/2cup sour cream


  1. Heat oven to 400° F. Prick the potatoes all over with a fork and bake directly on an oven rack until tender, 45 to 55 minutes.
  2. Meanwhile, in a shallow dish, combine the garlic, rosemary, and oil. Add the steaks and turn to coat. Let marinate, turning once, for at least 30 minutes (and up to 1 day in the refrigerator).
  3. Heat a large skillet over medium heat. Remove the steaks from the marinade (reserve the marinade) and season with 1/2 teaspoon each salt and pepper. Cook to desired doneness, 5 to 7 minutes per side for medium-rare. Let rest at least 5 minutes before slicing.
  4. Wipe out the skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally, until the garlic is golden, 2 to 3 minutes. Spoon over the sliced steak and serve with the potatoes and sour cream.