Rosemary Steak

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Rosemary Steak to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Rosemary Steak, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 cup red wine
• 1 teaspoon salt
• 1 sprig fresh rosemary
• 4 New York strip steaks, cut 1-
• inch thick

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Combine the red wine, salt and rosemary in a small bowl

Step 2: Technique & Execution

Let stand at room temperature for 2 to 3 hours

Step 3: Technique & Execution

Heat a large griddle or cast-iron skillet over high heat

Step 4: Technique & Execution

Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness

Step 5: Technique & Execution

The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare

Step 6: Technique & Execution

Pour in the wine mixture, and allow it to boil for a minute