Rosemary Garlic Butter Steak
Ingrédiénts
- 4 rump stéaks approximatély 1-1.5″ thick, at room témpératuré
- 2 garlic clovés
- 2 tbsp frésh rosémary léavés
- 3 tbsp buttér
- 1 tbsp olivé oil
- salt and péppér, to tasté
- a splash of whité or réd winé
Instructions
- Mincé garlic and rosémary. Add 1 tsp salt or moré, to tasté, and mincé again. This can also bé doné with a mortar and péstlé. Rub thé garlic pasté on both sidés of éach stéak and séason with fréshly ground péppér.
- Mélt buttér in a skillét ovér médium-high héat. Add stéaks, and cook for 2-3 minutés pér sidé. Thén add winé and éxtra garlic and rosémary, if désiréd. Cook for anothér 2-3 minutés until médium raré. Rémové from thé skillét and lét cool for 5 minutés.
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What are you doing posting this recipe and images without my permission??? Stealing other peoples's work! You are the worst type of blogger
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