Rosemary Oven-Roasted Strip Steaks

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Rosemary Oven-Roasted Strip Steaks

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
Serves 4
A delicious and easy to make recipe that will definitely wow your guests.
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Prep Time
10 min
Cook Time
45 min
Total Time
55 min
Prep Time
10 min
Cook Time
45 min
Total Time
55 min
725 calories
3 g
249 g
40 g
84 g
14 g
327 g
304 g
1 g
1 g
22 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 725
Calories from Fat 355
% Daily Value *
Total Fat 40g
Saturated Fat 14g
Trans Fat 1g
Polyunsaturated Fat 3g
Monounsaturated Fat 19g
Cholesterol 249mg
Sodium 304mg
Total Carbohydrates 3g
Dietary Fiber 0g
Sugars 1g
Protein 84g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 4 10 oz. strip steaks, 2” thick
  2. 3 tablespoons Worcestershire sauce
  3. 3 sprigs fresh rosemary, crushed to release oils
  4. 3 cloves garlic, peeled and roughly chopped
  5. 1 tablespoon extra virgin olive oil
  6. 4 tablespoons unsalted butter
For marinade
  1. 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.
  2. 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.
To cook
  1. Preheat oven to 400˚
  2. 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.
  3. 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.
  4. 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.
  5. Before serving, cover serving platter tightly with aluminum foil and allow to rest for 10 minutes.
  1. 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.
mixed vegetables with steak

About the author / 

Jean Fermano

Jean is an avid foodie, food blogger, author, and health enthusiast. She is not shy about trying different types of food and sharing her discoveries. Jean has been featured in a popular TV Show in the Philippines, Unang Hirit, a morning news and talk show aired every weekday morning by GMA Network. Follow Jean's food adventures, all for good food and healthy living, here on Sleekly.

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