Anchor Caribbean

Rosemary Garlic Butter Steak


  • 4 sirloin strip steaks, about 7-0z each (1 to 1.5-inches thick, room tº)
  • 3 or 4 garlic cloves
  • 2 Tbs  fresh rosemary leaves
  • 3 Tbs  Anchor butter
  • 1 Tbs  olive oil
  • Salt and pepper
  • A splash of red wine



  1. Mince garlic and rosemary.
  2. Add 1 teaspoon salt (or to taste) and mince it a little longer.
  3. Rub the paste over both sides of each steak.
  4. Heat a skillet over medium/high heat and melt butter. Add oil to prevent it from burning too much.
  5. Add steaks, season them with pepper and cook 1 or 2 minutes on each side.
  6. 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.
  7. Cook the steak 2 or 3 additional minutes for medium rare, remove steaks and let rest for 5 minutes.
  8. Meanwhile, cook the wine until reduced and a kind of sauce is formed.
  9. Slice the steaks and serve them with the sauce.

Recipe by Vintage Kitchen 



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