When you’ve got a great cut of steak, sometimes simplicity is the key. This roast steak, flavored with fresh rosemary and a hint of lemon, brings out the natural goodness of the meat. It’s a straightforward recipe that packs a punch in terms of flavor. Ideal for any day of the week, or even special occasions, this dish will remind you why classics remain ever-popular.

Prep Time: 30 minutes (excluding marinating time)
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 2 servings 1x

Ingredients

Scale

2 steaks (ribeye, sirloin, or your preferred cut)
2 tbsp olive oil
2 cloves garlic, minced
1 lemon (zest and juice)
2 sprigs of fresh rosemary, finely chopped (plus more for garnish)
Salt and pepper, to taste
1 tbsp unsalted butter (optional)

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Instructions

Marinate the steak (15 minutes + marination time): In a bowl, combine olive oil, minced garlic, lemon zest, chopped rosemary, salt, and pepper. Mix well. Rub the mixture on both sides of each steak, ensuring it’s well-coated. Let the steaks marinate for at least 30 minutes. If you have the time, letting it marinate for a couple of hours in the fridge will deepen the flavors.
Preheat your oven (10 minutes): Set your oven to broil or its highest setting.
Sear the steak (4 minutes): In a heavy, oven-safe skillet or pan over high heat, sear the steaks for about 2 minutes on each side, or until they’ve got a nice golden-brown crust. If you’re using butter, add it just before flipping the steaks.
Roast the steak (8-10 minutes): Place the skillet with the steaks into the preheated oven. Roast for about 8-10 minutes for medium-rare (adjust depending on the thickness of the steak and your desired level of doneness). Halfway through, pour the lemon juice over the steaks.
Rest and serve (5 minutes): Once done, take the steaks out of the oven and let them rest for about 5 minutes. This helps the juices redistribute, ensuring a moist steak.

Notes

A quality steak doesn’t need much to shine, and this recipe is proof. The combination of lemon and rosemary provides a fresh, aromatic contrast to the rich flavor of the beef. To accompany this dish, consider roasted potatoes or a fresh green salad. And if you have any leftovers, they make for a delightful steak sandwich the next day!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 1g
Sodium: 80mg
Fat: 35g
Carbohydrates: 2g
Fiber: 1g
Protein: 30g
Cholesterol: 90mg

Pair this with...

Candied Yams

Start by peeling and slicing yams into thick rounds or wedges. In a saucepan, melt some butter and stir in brown sugar until you've got a smooth, velvety mixture. For a hint of spice, a dash of cinnamon or nutmeg is perfect. Place the yam slices in a baking dish, drizzle over the buttery sugar mixture, ensuring each slice gets its share of the sweet goodness. Bake in a preheated oven at 350°F (175°C) until the yams are tender and the sauce is bubbly and caramelized, which usually takes around 35-40 minutes. Serve them warm.

Cheesy Broccoli

Start by washing and cutting your broccoli into florets. Using a steamer or a pot with a little water and a steaming basket, steam the broccoli until it's tender but still vibrant green. While the broccoli is steaming, let's whip up that delectable cheese sauce. In a saucepan, melt some butter and whisk in an equal amount of flour to create a roux. Gradually add milk, continuously whisking to avoid any lumps. Once the mixture starts to thicken, reduce the heat and stir in a good amount of shredded cheddar cheese. Season with a pinch of salt, pepper, and maybe a touch of mustard or nutmeg if you're feeling fancy. Once it's smooth and velvety, pour the sauce over your freshly steamed broccoli.

Easy Stuffing

Grab a loaf of day-old bread and tear or cut it into bite-sized chunks. If you want to speed things up, give those pieces a quick toast in the oven. Meanwhile, in a large skillet, melt some butter and sauté diced onions and celery until they're soft and translucent. Stir in seasonings like sage, thyme, and a bit of salt and pepper. Toss the toasted bread chunks into the skillet and give it a good mix. Pour in some chicken or vegetable broth, just enough to moisten the bread without making it soggy. Give it a stir, letting all the ingredients get to know each other. Pop the skillet into the oven for a quick bake until the top is crispy.