This steak takes little more than 25 minutes in preparation and cooking combined, yet the flavors rival any past steak we’ve eaten. The steak itself is seared to lock in flavors and juices, then the other cast of characters sneak into play: chopped up garlic, de-sprigged rosemary, and smooth red wine all added into your pan for deglazing. Our steak came from Wags Livestock out of Laramie, Wyoming. Someday it’ll come from Meadow Ranch, Rawlins, WY. But for now, they’re doing a pretty bang up job of raising grassfed cows and we’re buying from them.
This recipe has become a number one promoter of our to-be herb garden (hurry, hurry, faster, faster, plant those herbs!). How can I possibly have to run to the store to find “packaged in plastic” sprigs of organic rosemary? Silly. Down right ridiculous. I would like to transplant our Michigan gardens directly into these rocky mountain grounds we find ourselves on. I can’t wait for the days that we are able to return to plucking and picking thyme, tarragon, sage, and rosemary from our backyard on fanciful cooking whims. Wait. We don’t have a backyard. And wait. Do antelope, elk and deer like herbs? How about rattlesnakes? Oh boy.
We ate this steak with a quickly sauteed cabbage, butter, dill combo, cooked together with salt and water. We could mop up the braising juices and garlic with the cabbage. It was perfect.
Thanks to Nourished Kitchen for being such an inspiring place to find whole and healthy recipes like this one!
Wine Braised Steak with Rosemary and Garlic
1 16-ounce 100% grass-fed beef steak
unrefined sea salt and freshly ground black pepper, to taste
2 tablespoons butter or clarified butter
4 to 6 garlic cloves, chopped fine
1 branch fresh rosemary, plus more to garnish
1 cup red wine, any will do
1. Pre-heat the oven to 300 degrees Fahrenheit.
2. Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.
3. Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.
4. Sear the steak in the hot fat about one minute on each side.
5. Remove the skillet from the heat, add garlic and fresh rosemary needles.
6. Deglaze the skillet with red wine.
7. Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
8. serve with pan juices, garnished with additional rosemary.
YIELD: about 4 servings.
TIME: about 10 minutes (preparation), 10 to 20 minutes (cook time)