Rosemary Garlic Butter Steak + Tips for Cooking a Great Steak 2013

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Rosemary Garlic Butter Steak + Tips for Cooking a Great Steak 2013

Post by devnasser on Sun Sep 15, 2013 1:57 am

2013 2013 2013 <div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VdttDYlo2AE/UjJuVVVGxOI/AAAAAAAAMpo/uSqZuFaALbg/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+060.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VdttDYlo2AE/UjJuVVVGxOI/AAAAAAAAMpo/uSqZuFaALbg/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+060.JPG" /></a></div><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Once again, I’m playing with the ingredients in the original recipe, but sharing my old version, one I’ve been making for e-<i>vah</i>. Rubbing garlic, rosemary and salt has been my easy way of adding extra flavor to steak without a lot of work. &nbsp;Or time. As with the <a href="http://www.vintagekitchennotes.com/2013/08/floating-island-in-caramel-and-dulce-de.html">floating island</a>, where my generation's old recipe was the same as Dorie’s, so I just went and baked it the same way I had for decades, in a tube pan with a pool of caramel and dulce de leche, the veal chops we’re supposed to be making today for our <a href="http://www.frenchfridayswithdorie.com/">FFWD group</a>, translated into these rosemary garlic steaks, cooked in butter with a splash of white wine at the end. A little reduction, and voilà, lunch is served.<o:p></o:p></span><br /><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"></span></div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qaw6l3oZRjs/UjJuVz0y9cI/AAAAAAAAMps/pgQ9SEdBLcs/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qaw6l3oZRjs/UjJuVz0y9cI/AAAAAAAAMps/pgQ9SEdBLcs/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+074.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KLdBkbIwRtk/UjJunLCu40I/AAAAAAAAMqU/7m1SiK6ShUc/s1600/2013-09-12+lemoncello+ice+cream+-+Rosemary+STEAK.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KLdBkbIwRtk/UjJunLCu40I/AAAAAAAAMqU/7m1SiK6ShUc/s1600/2013-09-12+lemoncello+ice+cream+-+Rosemary+STEAK.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="MsoNormal" style="text-align: justify;">About that steak. Now, most of you probably know I live in Argentina, where meat is our national food. Barbecue has become the number one choice here, a blue ribbon flaunted by pizza and <i><a href="http://en.wikipedia.org/wiki/Milanesa">milanesas</a></i> (extra thin slices of meat, breaded and fried) in the past. But our grilling would be considered plain for most of you, no marinades, rubs or additions of any kind, except for salt and pepper. The fat in the meat does the flavor trick, and making a great piece of barbecued meat is no beginner's luck, no matter how much <a href="http://www.vintagekitchennotes.com/2013/08/chorizo-chimichurri-and-salsa.html">chimichurri or salsa</a> you pile afterwards. The meat here is very fresh, no fourteen or twenty one days waiting for it to age, something that to this day, I don’t understand really. Why wait? Slap that piece of red on the grill or skillet and eat it! Make mine medium rare please.</div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oFaN_4mzQjw/UjJuXPjDgRI/AAAAAAAAMp8/xn_saoKEs3I/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oFaN_4mzQjw/UjJuXPjDgRI/AAAAAAAAMp8/xn_saoKEs3I/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+034.JPG" /></a></div><a href="http://2.bp.blogspot.com/-NaovQbSGRkU/UjJuXsmWEwI/AAAAAAAAMqE/BN6efQzVmG8/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+043.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-NaovQbSGRkU/UjJuXsmWEwI/AAAAAAAAMqE/BN6efQzVmG8/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+043.JPG" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: justify;">Today I used rump steak, my favorite cut. Lean but flavorful.&nbsp;</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">It just needs a few tips and there’s no way you can have a bad steak. Here are mine:<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">1. Always have the <b>meat at room temperature</b>. That way it’ll be more tender. If it’s frozen, defrost it overnight in the fridge. The less change in temperature while defrosting, the better.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">2. Add <b>salt right before it goes into the skillet</b>. If you want to infuse some garlic and rosemary, rub them on the steaks, leave them at room tº for twenty minutes, and salt them at the last moment.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">3. A steak should be<b> two or three fingers thick</b> if you want it medium rare.</span><br /><span lang="EN-US">5. Make sure the skillet or <b>steak iron griddle is preheated</b>.</span></div><div class="MsoNormal" style="text-align: justify;">4. <b>Sear the steak on both sides over high heat, but finish it over medium/low</b>, unless you like it <i>very</i> rare inside, almost raw. It will become <i>flushed</i>, as we say here, which means the outside is too dark before the inside gets a chance to cook properly. That is, unless you like overcooked, thin steaks.&nbsp;</div><div class="MsoNormal"><span lang="EN-US"> </span></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-US">5. <b>Always</b></span></i><span lang="EN-US"><b> let it rest for 5 minutes</b> after you remove it from the heat source. The juice go to the outer part of the meat piece while cooking, and resting redistributes them.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">6. <b>Never pierce or cut a steak to check for doneness</b>. To test them, lightly press them down with a fork or kitchen tongs. The more it gives, or the flabbier it feels, the more rare it's still is. When it's very cooked, the meat will hardly yield when you press it.&nbsp;</span></div><div class="MsoNormal" style="text-align: justify;">Did you know that the area below your thumb (yes, in your hand!) is very accurate when testing steaks?&nbsp;</div><div class="MsoNormal" style="text-align: justify;">Now, lightly join the tips of your thumb and index finger (you will form a circle) and press that area below the thumb; you will feel it a little tighter. That is rare steak. If you join the middle finger and thumb it get's even tighter; that's medium rare. The ring finger is cooked and the pinky is very cooked.&nbsp;</div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-roP21aSr4Hc/UjJuYesqagI/AAAAAAAAMqM/qvJYzrm0dlg/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-roP21aSr4Hc/UjJuYesqagI/AAAAAAAAMqM/qvJYzrm0dlg/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+078.JPG" /></a></div><span lang="EN-US"><br /></span></div><div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><b><span lang="EN-US"><br /></span></b></div><div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><b><span lang="EN-US">ROSEMARY GARLIC BUTTER STEAKS<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">adapted from <b><span style="color: #c00000;"><a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530">Around My French Table</a></span></b>, by Dorie Greenspan<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><i><span lang="EN-US">Serves 4<o:p></o:p></span></i></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Ingredients<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">4 rump steaks (1 to 1.5-inches thick), room tº<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">2 or 3 garlic cloves<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">2 Tbs fresh rosemary leaves<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">3 Tbs butter<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">1 Tbs olive oil<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">Salt and pepper<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Directions<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">Meanwhile, cook the wine until reduced and a kind of sauce if formed.&nbsp;</span>Slice the steaks and serve them with the sauce.</div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span lang="EN-US">&nbsp;</span>&nbsp;</div><div class="MsoListParagraphCxSpLast" style="margin-left: 0in; mso-add-space: auto;"><span lang="EN-US"></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kz9WfdhXf7A/UjJuWZK-b0I/AAAAAAAAMp0/YwT2klfzYe8/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kz9WfdhXf7A/UjJuWZK-b0I/AAAAAAAAMp0/YwT2klfzYe8/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+050.JPG" /></a></div><br /><div class="MsoNormal"><br /></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><br /><!--[if !supportLists]--></div><br> 2013 2013 2013 <br><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-VdttDYlo2AE/UjJuVVVGxOI/AAAAAAAAMpo/uSqZuFaALbg/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+060.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-VdttDYlo2AE/UjJuVVVGxOI/AAAAAAAAMpo/uSqZuFaALbg/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+060.JPG" /></a></div><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">Once again, I’m playing with the ingredients in the original recipe, but sharing my old version, one I’ve been making for e-<i>vah</i>. Rubbing garlic, rosemary and salt has been my easy way of adding extra flavor to steak without a lot of work. &nbsp;Or time. As with the <a href="http://www.vintagekitchennotes.com/2013/08/floating-island-in-caramel-and-dulce-de.html">floating island</a>, where my generation's old recipe was the same as Dorie’s, so I just went and baked it the same way I had for decades, in a tube pan with a pool of caramel and dulce de leche, the veal chops we’re supposed to be making today for our <a href="http://www.frenchfridayswithdorie.com/">FFWD group</a>, translated into these rosemary garlic steaks, cooked in butter with a splash of white wine at the end. A little reduction, and voilà, lunch is served.<o:p></o:p></span><br /><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"></span></div><a name='more'></a><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qaw6l3oZRjs/UjJuVz0y9cI/AAAAAAAAMps/pgQ9SEdBLcs/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-qaw6l3oZRjs/UjJuVz0y9cI/AAAAAAAAMps/pgQ9SEdBLcs/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+074.JPG" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KLdBkbIwRtk/UjJunLCu40I/AAAAAAAAMqU/7m1SiK6ShUc/s1600/2013-09-12+lemoncello+ice+cream+-+Rosemary+STEAK.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KLdBkbIwRtk/UjJunLCu40I/AAAAAAAAMqU/7m1SiK6ShUc/s1600/2013-09-12+lemoncello+ice+cream+-+Rosemary+STEAK.jpg" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="MsoNormal" style="text-align: justify;">About that steak. Now, most of you probably know I live in Argentina, where meat is our national food. Barbecue has become the number one choice here, a blue ribbon flaunted by pizza and <i><a href="http://en.wikipedia.org/wiki/Milanesa">milanesas</a></i> (extra thin slices of meat, breaded and fried) in the past. But our grilling would be considered plain for most of you, no marinades, rubs or additions of any kind, except for salt and pepper. The fat in the meat does the flavor trick, and making a great piece of barbecued meat is no beginner's luck, no matter how much <a href="http://www.vintagekitchennotes.com/2013/08/chorizo-chimichurri-and-salsa.html">chimichurri or salsa</a> you pile afterwards. The meat here is very fresh, no fourteen or twenty one days waiting for it to age, something that to this day, I don’t understand really. Why wait? Slap that piece of red on the grill or skillet and eat it! Make mine medium rare please.</div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oFaN_4mzQjw/UjJuXPjDgRI/AAAAAAAAMp8/xn_saoKEs3I/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+034.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oFaN_4mzQjw/UjJuXPjDgRI/AAAAAAAAMp8/xn_saoKEs3I/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+034.JPG" /></a></div><a href="http://2.bp.blogspot.com/-NaovQbSGRkU/UjJuXsmWEwI/AAAAAAAAMqE/BN6efQzVmG8/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+043.JPG" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-NaovQbSGRkU/UjJuXsmWEwI/AAAAAAAAMqE/BN6efQzVmG8/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+043.JPG" /></a><br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: justify;">Today I used rump steak, my favorite cut. Lean but flavorful.&nbsp;</div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">It just needs a few tips and there’s no way you can have a bad steak. Here are mine:<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US"><br /></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">1. Always have the <b>meat at room temperature</b>. That way it’ll be more tender. If it’s frozen, defrost it overnight in the fridge. The less change in temperature while defrosting, the better.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">2. Add <b>salt right before it goes into the skillet</b>. If you want to infuse some garlic and rosemary, rub them on the steaks, leave them at room tº for twenty minutes, and salt them at the last moment.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">3. A steak should be<b> two or three fingers thick</b> if you want it medium rare.</span><br /><span lang="EN-US">5. Make sure the skillet or <b>steak iron griddle is preheated</b>.</span></div><div class="MsoNormal" style="text-align: justify;">4. <b>Sear the steak on both sides over high heat, but finish it over medium/low</b>, unless you like it <i>very</i> rare inside, almost raw. It will become <i>flushed</i>, as we say here, which means the outside is too dark before the inside gets a chance to cook properly. That is, unless you like overcooked, thin steaks.&nbsp;</div><div class="MsoNormal"><span lang="EN-US"> </span></div><div class="MsoNormal" style="text-align: justify;"><i><span lang="EN-US">5. <b>Always</b></span></i><span lang="EN-US"><b> let it rest for 5 minutes</b> after you remove it from the heat source. The juice go to the outer part of the meat piece while cooking, and resting redistributes them.<o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify;"><span lang="EN-US">6. <b>Never pierce or cut a steak to check for doneness</b>. To test them, lightly press them down with a fork or kitchen tongs. The more it gives, or the flabbier it feels, the more rare it's still is. When it's very cooked, the meat will hardly yield when you press it.&nbsp;</span></div><div class="MsoNormal" style="text-align: justify;">Did you know that the area below your thumb (yes, in your hand!) is very accurate when testing steaks?&nbsp;</div><div class="MsoNormal" style="text-align: justify;">Now, lightly join the tips of your thumb and index finger (you will form a circle) and press that area below the thumb; you will feel it a little tighter. That is rare steak. If you join the middle finger and thumb it get's even tighter; that's medium rare. The ring finger is cooked and the pinky is very cooked.&nbsp;</div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-roP21aSr4Hc/UjJuYesqagI/AAAAAAAAMqM/qvJYzrm0dlg/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-roP21aSr4Hc/UjJuYesqagI/AAAAAAAAMqM/qvJYzrm0dlg/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+078.JPG" /></a></div><span lang="EN-US"><br /></span></div><div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><b><span lang="EN-US"><br /></span></b></div><div class="MsoListParagraphCxSpFirst" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><b><span lang="EN-US">ROSEMARY GARLIC BUTTER STEAKS<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">adapted from <b><span style="color: #c00000;"><a href="http://www.amazon.com/Around-My-French-Table-Recipes/dp/0618875530">Around My French Table</a></span></b>, by Dorie Greenspan<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><i><span lang="EN-US">Serves 4<o:p></o:p></span></i></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Ingredients<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">4 rump steaks (1 to 1.5-inches thick), room tº<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">2 or 3 garlic cloves<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">2 Tbs fresh rosemary leaves<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">3 Tbs butter<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">1 Tbs olive oil<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">Salt and pepper<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><b><span lang="EN-US" style="color: #254061; mso-ansi-language: EN-US; mso-style-textfill-fill-alpha: 100.0%; mso-style-textfill-fill-color: #254061; mso-style-textfill-fill-colortransforms: lumm=50000; mso-style-textfill-fill-themecolor: accent1; mso-themecolor: accent1; mso-themeshade: 128;">Directions<o:p></o:p></span></b></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><br /></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">Mince garlic and rosemary. Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle. Rub the paste over both sides of each steak.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much. Add steaks, season them with pepper and cook 1 or 2 minutes on each side. Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.<o:p></o:p></span></div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto; text-align: justify;"><span lang="EN-US">Meanwhile, cook the wine until reduced and a kind of sauce if formed.&nbsp;</span>Slice the steaks and serve them with the sauce.</div><div class="MsoListParagraphCxSpMiddle" style="margin-left: 0in; mso-add-space: auto;"><span lang="EN-US">&nbsp;</span>&nbsp;</div><div class="MsoListParagraphCxSpLast" style="margin-left: 0in; mso-add-space: auto;"><span lang="EN-US"></span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kz9WfdhXf7A/UjJuWZK-b0I/AAAAAAAAMp0/YwT2klfzYe8/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kz9WfdhXf7A/UjJuWZK-b0I/AAAAAAAAMp0/YwT2klfzYe8/s1600/lemoncello+ice+cream+-+Rosemary+STEAK+050.JPG" /></a></div><br /><div class="MsoNormal"><br /></div><div class="MsoListParagraphCxSpFirst" style="mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><br /><!--[if !supportLists]--></div><br>2013 2013 2013 <br> <a href="http://www.matrixar.com/" title="Matrix ">المصفوفة : أجمل الخلفيات والصور</a>

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