Garlic-Rosemary Butter Beef Steak: Quick, Perfect Flavorful

#steaks #steakhouse #beefrecipe Garlic-Rosemary Butter Beef Steak: Quick, Perfect Flavorful Ingredients: 2 pieces of 12oz sirloin steak 60g unsalted butter 4 garlic cloves, minced 5 sprigs of fresh rosemary Salt, to taste Black pepper, freshly ground, to taste Instructions: Prepare the steaks: Remove them from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This will help them cook more evenly. Season the steaks: Sprinkle both sides of each steak generously with salt and freshly ground black pepper. Preheat your skillet or grill: Heat a skillet ...or grill over medium-high heat until it’s hot. You want it to be hot enough to get a good sear on the steaks. Cook the steaks: Add a bit of oil to the skillet or grill to prevent sticking. Place the steaks onto the hot surface and cook for about 4-5 minutes on each side for medium-rare, or adjust the cooking time according to your desired level of doneness. Add flavor: While the steaks are cooking, melt the unsalted butter in a small saucepan over medium heat. Add the minced garlic and rosemary sprigs to the melted butter, and cook for a few minutes until the garlic is fragrant. Remove from heat. Baste the steaks: Once the steaks are almost done cooking, use a spoon to baste them with the garlic-rosemary butter. Continue cooking for another minute or so, basting frequently, until the steaks reach your desired level of doneness. Rest and serve: Remove the steaks from the skillet or grill and let them rest for a few minutes before serving. This allows the juices to be redistributed and ensures a juicy steak. Serve the steaks with any remaining garlic-rosemary butter spooned over the top. Enjoy your delicious sirloin steak with garlic-rosemary butter! Thanks for watching! Don’t forget to like and subscribe! 📢 Share this video with your friends on social networks. 👍 Rate the video! 👍 - it’s pleasant for me and important for the development of the channel! / @desichefineurope

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