Rosemary Steak

Rating: 4.31 stars
52 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0

This is a wonderful steak dish that was prepared for me when I lived in Argentina. This Argentinean steak dish is quite popular in various restaurants around Buenos Aires.

By Susan Wilson

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Recipe Summary

prep:
3 hrs
cook:
16 mins
total:
3 hrs 16 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours.

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  • Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.

Nutrition Facts

Per Serving:
506 calories; protein 33.3g; carbohydrates 1.6g; fat 34.9g; cholesterol 107.7mg; sodium 667.2mg. Full Nutrition
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Reviews (38)

Read More Reviews

Most helpful positive review

Jillian
Rating: 5 stars
03/24/2010
Great recipe! I loved the marinade. I added some minced fresh garlic, olive oil, and worcestershire sauce. I just eyeballed everything and put everything into a ziploc bag. I didn't prepare the steaks in a skillet, I put them on the grill. The smokiness from the fresh rosemary is a nice accompaniment to the steaks. These go great with baked potatoes on the grill and a fresh garden salad. Read More
Helpful
(44)

Most helpful critical review

NJtoAL
Rating: 3 stars
06/23/2010
Followed the recipe exactly but used one steak in the slow cooker. It was a bit overdone; tender but the flavor didn't appeal to us (reminded me of pot roast). Read More
Helpful
(5)
52 Ratings
  • 5 star values: 29
  • 4 star values: 13
  • 3 star values: 7
  • 2 star values: 3
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Jillian
Rating: 5 stars
03/24/2010
Great recipe! I loved the marinade. I added some minced fresh garlic, olive oil, and worcestershire sauce. I just eyeballed everything and put everything into a ziploc bag. I didn't prepare the steaks in a skillet, I put them on the grill. The smokiness from the fresh rosemary is a nice accompaniment to the steaks. These go great with baked potatoes on the grill and a fresh garden salad. Read More
Helpful
(44)
MAIBOCK
Rating: 4 stars
06/14/2007
I was skeptical about this recipe and took some of the others advice. After removing the steaks I added garlic and minced onion to the pan sauteed for a few minutes then added the wine mixture. I reduced the wine mixture to about 1/3 cup then removed from the heat and added 2 teaspoons butter. My company all enjoyed it and really liked the flavors. Read More
Helpful
(36)
SMPARSONS
Rating: 5 stars
11/24/2004
Nice, I removed the steaks before doing the reduction and added a little garlic and butter which thickens the sauce and adds a bit of flavour. The end result is going to depend on the quality of the wine, another substitution would be to use balsamic vinegar to deglaze instead of the wine. Read More
Helpful
(27)
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Momof2
Rating: 5 stars
03/18/2004
Very delicious. Simple to prepare and tastes great. I used dried herbs...didn't have the fresh ones on hand. Thank you for the post. Read More
Helpful
(20)
cricrinapoli
Rating: 5 stars
06/08/2008
This recipe is simple & delicious. The only change I made was to add garlic since I'm Italian & I add garlic to everything. This would be a perfect recipe to make for guests because I think it would suit everyone's tastebuds as its not too overpowering. I'll definitely be making this again! Read More
Helpful
(17)
MCWIGGI
Rating: 5 stars
03/24/2006
We really liked this recipe. I put the steaks in the wine to marinate for about 30 minutes- after the rosemary had soaked in it for 2 hours. Left steaks in boiling wine mixture for 1 minute then removed them- left rosemary in until I followed one other suggestion of thickening sauce with a little flour. Very good. Read More
Helpful
(14)
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Sunflower
Rating: 4 stars
03/11/2008
I LOVE this sauce. I was skeptical about the red wine and rosemary combination but the flavors blend beautifully. I did add a little butter and allowed the sauce to reduce a bit while the steaks rested. The steaks were a bit dry and I found the 16 minutes of cooking time to be far too much. Next time I'll change my cooking method a bit but the red wine-rosemary sauce is a keeper. Read More
Helpful
(13)
Sumchelle
Rating: 4 stars
12/31/2008
Great result for the ease of it! Just used dried rosemary and added a drop of Worcestershire and garlic. The kids who are accustomed to pretty plain and traditional steak tore this up. Read More
Helpful
(11)
Dawn
Rating: 5 stars
07/12/2003
Very good. Though since I didn't have any fresh rosemary I tried it with fresh basil. Read More
Helpful
(10)
NJtoAL
Rating: 3 stars
06/23/2010
Followed the recipe exactly but used one steak in the slow cooker. It was a bit overdone; tender but the flavor didn't appeal to us (reminded me of pot roast). Read More
Helpful
(5)
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