Rosemary New York Strip Steak & Pickled Onions

This is one of the most delicious steaks I have ever eaten. It was cooked together with butter, rosemary and garlic. Try it this way!

Have a gorgeous weekend!



Good beef has a bright red color. The flesh is firm, fine-grained, and well marbled or streaked with fat. The fat surrounding the flesh should be brittle or crumbly and a creamy white.

Allow 3/4 to 1 pound of meet per person and trim away all excess fat. This may be saved to cook with potatoes, to which is imparts a rare flavor. The steak should be cut 1 to 2 1/2 inches thick.



Serve your steak at once on a hot platter, and with hot plates. Place a generous piece of butter on the meet and, if you wish, pour over the juices from the pan.

The most popular accompaniments for steak are either a baked Idaho potato or French fried or sautéed potatoes. If you are found of onions and like them French fried, serve them with baked potato. If you wish fried potatoes, serve some sautéed mushrooms with the steak. Crisp French bread, green salad, and a good ripe piece of cheese are ideal accompaniments to a steak dinner. A fine red wine or good ale helps, too. If you must have sauce, a Béarnaise or a Marchand de Vin is especially suited to the dish.



Ingredients:

• 4 New York Strip steaks, cut 1 to 2 1/2 inches thick
• 3-4 Tbsp. butter
• 4 small rosemary branches
• 3-4 garlic cloves
• salt and freshly ground pepper

For the pickled onions:

• 1 big yellow sweet onion
• 1 Tbsp. apple cider vinegar
• splash of lemon juice
• 1 Tbsp. olive oil
• 1/2 tsp smoked paprika
• fresh chopped parsley or dill
• salt and freshly ground pepper

Directions:

For the pickled onion: in a medium bowl, mix all the ingredients together, leave to infuse for a hour or two in the refrigerator.

Using a heavy skillet, melt the butter. Increase heat, place steaks in very hot pan together with garlic and rosemary, and sear quickly on one side.

Reduce the heat a little and allow to cook a steak 8-9 minutes before turning. Salt and pepper before turning steak. Brown well on the other side and cook until done.

Note: If you are uncertain whether the meat is well enough done, make a small incision. You will be able to tell at ones whether or not you need return it to the pan.

Serve with pickled onions.