Here’s an easy to follow and simple steak recipe that will bring out the beef’s natural flavor with minimum fuss. This Rosemary Oven-Roasted Strip Steaks recipe makes a nice juicy steak, making it a perfect entrée for any occasion.
Rosemary Oven-Roasted Strip Steaks
A delicious and easy to make recipe that will definitely wow your guests.
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Amount Per Serving
Calories from Fat 355
% Daily Value *
Total Fat 40g
Saturated Fat 14g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Total Carbohydrates 3g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Place strip steaks in glass dish large enough for them to lay flat in a single layer). Poke holes in the meat on both sides with a fork.
- Combine Worcestershire sauce, rosemary sprigs (tear apart and crush between your fingers), garlic and olive oil to a small bowl and combine thoroughly. Pour marinade over steaks, cover and marinade for up to four hours in the refrigerator.
- Preheat oven to 400˚
- Bring steak out of the refrigerator 20 minutes prior to cooking so they can return to room temperature. Meanwhile, heat a large, heavy cast iron skillet over high heat for 5 or 6 minutes.
- Add steaks to hot skillet and sear top, bottom and sides for approximately 2 minutes per side to “lock in” the juices. Remove from heat and top each steak with 1 tablespoon of butter. Put the skillet in the oven and roast for approximately 8 -12 minutes for medium.
- To test for doneness, insert an instant read-thermometer into the center of the meat. It should register 120˚ for rare or 125˚ for medium-rare. Remove steaks from oven and place on serving platter.
- Before serving, cover serving platter tightly with aluminum foil and allow to rest for 10 minutes.
- For dinner, serve 6 – 8 oz. per person; reserve the remaining 2 – 4 oz. per steak for Mixed Field Greens with Strip Steak and Blue Cheese Vinaigrette the following day.
Serve your steak with mixed veggies.