Join our community of Solution Seekers!

Strip Steak With Rosemary and Garlic

Strip Steak With Rosemary and Garlic
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:



  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. 
By March, 2009

Nutritional Information

  • Per Serving
  • Calories 503
  • Fat 20g
  • Sat Fat 8g
  • Cholesterol 94mg
  • Sodium 329mg
  • Protein 38g
  • Carbohydrate 40g
  • Fiber 3g
What does this mean? See Nutrition 101 .

Quick Tip

Freezer interior with frozen dinners, ziploc items, ice tray
To freeze: Combine the garlic, rosemary, oil, and steaks in freezer bags and freeze for up to 3 months. To cook: Thaw the steaks in a bowl of cold water or overnight in the refrigerator. Follow the recipe instructions, adding 1 tablespoon of olive oil to the skillet when browning the garlic and rosemary. Serve with baked potatoes and sour cream.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?




    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.