This is one of my star dishes, rosemary garlic butter steak, one I’ve been making forever and that just never fails.
Rubbing garlic, rosemary and salt has been my easy way of adding extra flavor to steak without a lot of work. Or time.
It adds so much to the end product, it’s one of those simple recipes that you’ll be forever grateful for.
You just have to try this amazing steak, cooked in butter with a splash of white wine at the end. A little reduction, and voilà, lunch is served.
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About steak in Argentina
Now, most of you probably know I live in Argentina, where meat is our national food. Barbecue has become the number one choice here, a blue ribbon flaunted by pizza and milanesas (extra thin slices of meat, breaded and fried) in the past. But our grilling would be considered plain for most of you, no marinades, rubs or additions of any kind, except for salt and pepper. The fat
in the meat does the flavor trick, and making a great piece of barbecued meat is no beginner’s luck, no matter how much chimichurri or salsa you pile afterward.
in the meat does the flavor trick, and making a great piece of barbecued meat is no beginner’s luck, no matter how much chimichurri or salsa you pile afterward.
The meat here is very fresh, no fourteen or twenty-one days waiting for it to age, something that to this day, I don’t understand really. Why wait? Slap that piece of red on the grill or skillet and eat it! Make mine medium rare, please.
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Today I used rump steak, my favorite cut. Lean but flavorful.
It just needs a few tips and there’s no way you can have a bad steak.
My tips for cooking the best steak:
1. Always have the meat at room temperature. That way it’ll be more tender. If it’s frozen, defrost it overnight in the fridge. The less change in temperature while defrosting, the better.
2. Add salt right before it goes into the skillet. If you want to infuse some garlic and rosemary, rub them on the steaks, leave them at room tº for twenty minutes, and salt them at the last moment.
3. A steak should be two or three fingers (1.5 to 2 inches) thick if you want it medium rare with a good crust.
5. Make sure the skillet or steak iron griddle is preheated.
5. Make sure the skillet or steak iron griddle is preheated.
4. Sear the steak on both sides over high heat, but finish it over medium/low, unless you like it very rare inside, almost raw. It will become flushed, as we say here, which means the outside is too dark before the inside gets a chance to cook properly. That is, unless you like overcooked, thin steaks.
5. Always let it rest for 5 minutes after you remove it from the heat source. The juices go to the outer part of the meat piece while cooking, and resting redistributes them.
6. Never pierce or cut a steak to check for doneness. To test them, lightly press them down with a fork or kitchen tongs. The more it gives, or the flabbier it feels, the more rare it’s still is. When it’s very cooked, the meat will hardly yield when you press it.
Did you know that the area below your thumb (yes, in your hand!) is quite accurate when testing steaks?
Now, lightly join the tips of your thumb and index finger (you will form a circle) and press that area below the thumb; that is rare steak. If you join the middle finger and thumb it get’s a little tighter; that’s medium rare. The ring finger is cooked and the pinky is very cooked.
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Rosemary Garlic Butter Steak + Tips for Cooking a Great Steak
Servings: 4 servings
Ingredients
- 4 rump steaks 1 to 1.5-inches thick, room tº
- 2 or 3 garlic cloves
- 2 Tbs fresh rosemary leaves
- 3 Tbs butter
- 1 Tbs olive oil
- Salt and pepper A splash of white or red wine
Instructions
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Mince garlic and rosemary.
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Add 1 teaspoon salt (or to taste) and mince it a little longer. You can also do this with a mortar and pestle.
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Rub the paste over both sides of each steak.
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Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
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Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
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Turn it over, cook it 2 or 3 more minutes and add the wine (you can add extra garlic and rosemary now too to the skillet). It will steam furiously.
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Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
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Meanwhile, cook the wine until reduced and a kind of sauce if formed.
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Slice the steaks and serve them with the sauce.
adapted from Around My French Table, by Dorie Greenspan
Since hubby and I love beef too, I need to have him somehow grill your beautiful recipe. I love the flavors included, especially butter! Sounds fabulous, Hugs, Terra
wow Paula, the rump steak is cooked to perfection…so tender and beautiful!
I don't eat meat, but this looks so, so good! My manservant would be in heaven!
I'm a vegetarian… but this looks like the perfect steak! 🙂 I'lll have to try it for my boyfriend!
Looks delicious. I always have a hard time convincing my husband of points number 5 & 6. He always wants to cut into it to see if it's done. We've finally had to agree that he's only allowed to do that with his steak, not mine!
I'd demand the same thing Rose!
Thanks for the lesson in how to tell the doneness of a steak without a thermometer. I'm 73 years old, and this was the first time I'd seen that.
The little tricks Joan…
I have also heard that you can take your pointer finger and press the large muscle of your thumb (on the same hand) this is rare.Middle finger to thumb muscle this is medium (just a bit more firm). Ring finger to thumb muscle is even more firm…this is medium well. Pinkie to thumb muscle which is very firm & is well done. While determining with pointer finger of other hand match the firmness of the meat to which ever doneness prefered. (Geez I hope that made sense)
That is a great tip!
Beautiful and yes to #6 – it drives me nuts when someone cuts into meat to check it. Why let all those juices out?????
I know!
Your last name surprised me, I am also a Montenegro. Where are you from? Please me anaharvey@hotmail.com
Hi Ana, I'm from Argentina, live in Buenos Aires
I'm drooling, Paula!!! Perfect!
OMGoodness, these are incredible, Paula! Not only a delicious recipe, but these photos are the best I've ever seen showcasing one of my favorite things! Perfection.
I love your steak cooking tips! Your version of using the hand to ascertain doneness is much better than the one I was taught! I have never seared a runp steak – I will have to try this. ~ David
A very old trick here David
I'm drooling over this. Sometimes the simplest ingredients yield the most delicious dishes!
I just ate dinner and now I see this fine steak. Thanks for making me hungry again and craving a perfectly cooked steak.
No joke, that looks like the perfect steak to me. Earthy rosemary + salt + butter + pink in the middle = perfection!
Appreciate the meat cooking tips, Paula. Thank you! I so admire your kitchen savvy and confidence =)
Oh my your steak looks amazing – and your gorgeous photos really did the results justice. So glad you included all these great tips on cooking meat. Believe it or not it is one of the dishes I am never comfortable trying….but since I want to get better I am encouraged by all you shared.
Your steak looks simply fantastic!
That steak is made to purrrrr-fection, Paula, and I would expect nothing less from you. I was able to enjoy some of your wonderful beef when I was in Argentina last year and have absolutely no complaints about how you all prepare your national food. You are the pros. Your four pictures of sliced beef are phenomenal – they look real. I'm also a new fan of chimichurri so I appreciate your providing another recipe for me. Do you consider chimichurri and salsa interchangeable?
I can imagine you ate meat here Mary, how could you not? It's everywhere…! Chimichurri and salsa are two different things, but, if you just want to add an extra flavor both work. I like to add BOTH to the meat, together.
I am sharing this post with Mr R as he is our resident steak grill master! (Also hoping to plant the idea of having steak this weekend!) Great post Paula!
Now that is what I wish I was having for dinner tonight. A gorgeous, perfectly cooked steak. YUM
I always thought that Americans were the largerest consumers of beef, but I read that Argentina beat us by a large margin. I always wanted to try aged beef in the Argentina style… well, you have definitely learned to do beef well. Gorgeous steak, great version of the recipe.
I think Uruguay (our neighbours) are taking first prize right now, they eat more than us!
Beautifully cooked steak! I adore how cooking translates to so many cultures and the similarities within them –
Oh, that steak looks delicious! Cooked just the way I like it, and I can imagine how good the flavors of the rosemary butter tasted with it.
There's an Argentinean restaurant in the town next to mine. I love the steak milanese there, with an egg on top! I'm glad to know this works well with steak. I think we'll grill steaks for tomorrow's dinner and dollop more of the leftover (and delicious) butter on top. I really enjoy chimichuri since discovering at the restaurant I mentioned. I'll give your recipe a try next time!
A steak or milanesa with an egg on top we call it 'horseback', as in steak on horseback. You should add french fries too!
Your steak is making my mouth water – yum!
Paula, utter perfection there, all around! Love that wonderful pan that you used, it looks perfect for preparing/searing meat, especially steaks!
Have a lovely Monday!
In Texas, marinades are used too much in my opinion. It's like a contest on who can make the so-called best marinade or meat rub. I'm simple when it comes to ingredients used on my steak. I like to let the cut of meat speak for itself and only add salt, pepper, and garlic to bring out the flavor of the meat. Your preparation sounds perfect and only makes me want to expedite my travels to Buenos Aires and your kitchen.
I'm fine with salt and pepper, and a marinade once in a while, but usually not when grilling.
Looks wonderful Paula!
What do you mean by rump steak…in the U.S. it could have many definitions…thanks
I mean the cut that follows the sirloin. It's not as tender but has much more flavor. Here's a link that explains it well: http://www.channel4.com/4food/how-to/how-to-do-meat/guide-to-beef-cuts.
Thanks for stopping by!
¿Seria bife de chorizo? Yo tambien soy de Argentina.
Si, bife de chorizo, mi preferido!
Thank you for the brilliant recipe. It's obvious that it was written by someone who actually knows how to cook, but please translate "two or three fingers thick"? What does that mean, please? Thank you in advance for the answer.
Hi Diana! Two inches thick is the way to measure the height of a steak according to the french: put your index and middle finger together horizontally and measure them; that should be the thickness of the steak (my two fingers are 1.5 inches tall ). Some say it should be three fingers… Hope it helps!
Yes, thank you, that is just what I wanted to know.
Looks amazing! You say something in the end about wine, but u don't have it in the recipe? What kind of wine? How much?
You're right Kelli, sorry about that! It's a splash of wine, about 1/4 cup maybe.
Do you have to use the wine?
No, you can use a splash of water to deglaze the skillet.
This steak looks glorious OMG!
Love these flavors, and the results look delicious, thanks for the method. We'll be trying this!
The streak turned out so delicious! My husband and I give it 10 stars! Thanks for the recipe. It is a keeper for sure.
Thanks Kristin!
I tried this recipe and it is the very best steak I have ever eaten in my life, I cooked it for friends and they couldn't get over how perfect it is. thank you, thank you, thank you, I am now revered for my steak cooking brilliance.
Oh wow! You just made my day with that comment! So glad it worked so well for you!
Sure looks good,but what is rump steak?
It's the cut that follows the sirloin. It's not as tender but has much more flavor. Here's a link that explains it well: http://www.channel4.com/4food/how-to/how-to-do-meat/guide-to-beef-cuts.
Another way to finish the steaks without cutting is to use a probe thermometer. (I have a Taylor brand) Preheat oven to 350, sear the steak in a cast iron grill pan, flip, insert the probe and pop it in the oven. Set the temperature you want the steak done at 5° lower since it continues cooking when removed from heat. The thermometer beeps when it's at the temperature you enter.
Looks delicious! Is there anything to substitute for wine if we don't like wine?
Hi Sam! You can skip the wine entirely, or add a splash of broth, o even water.
Thanks for the old tricks Paula!
hi paula, thanks for sharing this wonderful recipe. i tried it last night and the flavors were great! the only thing was it came out more rare than what i usually eat so i had to bring it back to the pan to cook a little longer.
It happens sometimes! Glad you tried it!
Sorry to ask this again, but the link/video you posted is no longer available! What do you mean by rump steak. I googled and came across this – http://www.cooksinfo.com/rump-steak and just want to see if you mean part of the round (which is apparently the norm in North America) or part of the "rump" as is standard most places except where I am.
If you do mean "rump" as understood outside of North America, can you help on if that would be closest to sirloin, top sirloin, tenderloin, or bottom sirloin? Thanks!
Hi Erin! Yes, in north america it can be strip loin or sirloin too. It has no bone but a little fat compared to tenderloin. We call it bife de chorizo (yes, I don't know why either!)
Here is a link that might explain it a little bit more: http://www.asadoargentina.com/argentinas-cuts-of-beef-for-asado/
Hope it helps, and let me know if it doesn't!
once you add the wine cook 2-3 minutes total or per side?
Total. But you should check it depending on how rare you want it, and if needed cook it a bit longer. The steak is already well seared before you add the wine. Hope it helps!
Hi Paula, great recipe! I had to use rib eye instead of "bife de chorizo" but turned out great anyway.
As a Bs. As. resident and native, i would love to see the recipe written in spanish, since i might have some things lost in translation. Is there any place where you write recipes in spanish? Thanks!
Hola Rodrigo! Tengo un blog en castellano, cocinacentral.net, pero no está esta receta todavía. En cualquier momento la subo! Yo al principio lo hacía con bifes de lomo, así que creo que ojo de bife es ideal!
Do you have to use wine?
Not really. Just use a splash of water to lift up the browned bits on the bottom of the pan.
question….the beginning you write sear the steak….
in the recipe..it states melt the butter..how is the searing accomplished if you place it in the butter? thanks
I sear it in the butter (sometimes I use olive oil, or even a piece of melted fat from the same steak). It's a small amount of butter, so it sears well. Hope that helps!
YES…THANKS!!!!!
The combination of salt, garlic, and rosemary on steak is one of my favorites. The steak is cooked perfectly! YUM.
I sincerely appreciate your tips – very excited to try this steak tonight! Thank you!
My store
Didn't have rump steak, so I got London broil. Any ideas for using a London broil for this recipe?
Hi, I suggest following the recipe, maybe marinating it in the garlic, rosemary and some olive oil for half an hour or so. It's usually a rather tough piece of meat, that's why it's marinated before, to tenderize it.
This is seriously the best steak I have ever made! The tips were amazing and the flavor is unmatched. I normally prefer my steak medium, but it is perfect as written. I have already made it twice today, and have more steak thawing to make it again tomorrow. THANK YOU, THANK YOU, THANK YOU!!!
SO happy it turned out so well Jennifer! Enjoy it!
For a dairy free version do you think ghee would work? Or do you have any other suggestions to substitute the butter with?
Use olive oil Ashley, I do it all the time! Or a combo of oil and ghee.
I'm dying to make this for my boyfriend, but as a vegetarian I'm nervous I might mess it up! Do you cook it over medium/high heat the whole time?
Hi Jenn! You have to sear it over high heat so it doesn't loose it's juices, but then cook it over medium to medium low depending on the thickness.
What would be a good substitute for the wine?
Hi Logan, I suggest cognac, or simply hot water if you don't want to use alcohol.
Even better with Venison!
How long should they cook for medium well?
It depends on how thick the steak is, but check it about five minutes on each side, it should offer quite a lot of resistence.
WOW !!!! LOVE the Rosemary… thanks for sharing
Absolutely gorgeous caramalization on that steak! Is 11AM too early to eat a steak? Because I want one now.
My husband maked it to night and the hole family loved it, thanks for the resipe
My hubby and I have tried this recipe several times already. It is absolutely delicious! Thank you for sharing it and I have already shared it with my friends with a link to your great blog:)
Thanks Nena! Glad you liked it!
I want to try this…can I use sirloin? I have fresh rosemary in my herb garden….I have always used Rosemary on chicken and pork….never tried it with beef…
You can certainly use sirloin.
This looks so yummy! Can’t wait to try it! I’m cooking the next 2 weeks dinner using all your recipes! Now I’ll have to make some adjustments to next weeks’
Steaks look simple but are tricky to cook. Sometimes it ends up different with what you've expected it to be cooked. However, you made the directions easy. This what's making it helpful. And I've been a fan of rosemary herbs. This recipe is a good one for those who want to learn how to cook steak, as what you've said, agreeably great steak!
Just cooked this and it was amazing… PERFECTION! I forgot the wine, but it was still divine (that rhymed). I let it rest for 5 min but it still lost some of the juices, any tips for keeping more of the juices inside?
SO glad it worked! 5 min is enough. It depends on the type of meat you used, how it was treated, etc. Whatever juices are left are meant to be lost. Otherwise you will eat a warm steak!
my rosemary butter burn on both sides even i add litlle oil. i had burn outsides ut bloody inside, what's wrong?
Hi, the heat was probably too high, so the outside burned before the inside had a chance to be cooked properly.
Thanks for the tips! I plan to try this recipe out with our ribeye tonight. I’m not the best griller so I need all the help I can get.
You’ll do fine following the tips. Enjoy the process of cooking, that’s important! Let me know if you need help.
I love the idea. But for one you should never saw your steak before you cook it. And you should never use white wine on red meat. Otherwise a pretty tasty dish.
Salt not saw, sorry.
Hi Don. I do like to salt my steak right before cooking it. And white wine, though I don’t use it always, was a great addition. We all have our own ways, and many times, there are no absolutes, just different ways of doing things.
Thank you for this, I finally made good steaks! Fof context: Hubby is a bit of a whiz in the kitchen (I’m good at my fair share though) and has been trying to teach me to make the steaks the right way for a few years now hahaha…thanks again
SO glad you succeeded Nadia! Have a good weekend.