Seared Steaks & Fried Rosemary

with Mashed Potatoes & Sherry-Butter Pan Sauce

35 MIN

4 Servings

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with Top Sirloin Steaks

From the Test Kitchen

To elevate simply seared steaks, we’re whipping up a rich sauce with nutty notes made from brown butter and sherry vinegar—plus a garnish of delicately crispy rosemary. We’re also using the flavorful sauce to finish a side of creamy garlic mashed potatoes.
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Nutrition

PER SERVING
Calories

580 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Steaks
2 cloves Garlic
¾ lb Carrots
2 Zucchini
1 bunch Rosemary
1¼ lbs Potatoes
2 oz Salted Butter
2 Tbsps Sherry Vinegar
¼ cup Buttermilk

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Quarter the zucchini lengthwise, then cut crosswise into 1-inch pieces. Medium dice the potatoes. Peel 2 cloves of garlic; using the flat side of your knife, smash each clove once. Pick the rosemary leaves off the stems.

2 Roast the vegetables

Line two sheet pans with foil. Transfer the carrot pieces and zucchini pieces to the sheet pans. Drizzle each with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 19 to 21 minutes, or until tender when pierced with a fork. Remove from the oven.

3 Cook & mash the potatoes

Meanwhile, add the diced potatoes and 1 smashed garlic clove to the pot of boiling water. Cook 17 to 19 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and a drizzle of olive oil; season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

4 Fry the rosemary

Meanwhile, in a large pan, heat a thin layer of oil on medium-high. Once the oil is hot enough that a rosemary leaf sizzles immediately when added, add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy. Leaving any oil in the pan, transfer to a paper towel-lined plate and immediately season with salt.

5 Cook the steaks

Pat the steaks dry with paper towels; season with salt and pepper on all sides. To the pan of reserved rosemary oil, add a drizzle of olive oil; heat on medium-high until hot. Add the seasoned steaks. Cook, turning occasionally, 6 to 10 minutes for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest at least 5 minutes.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak. Cook the steaks an additional 2 to 3 minutes to achieve this.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

6 Make the pan sauce & serve your dish

To the pan of reserved fond, add the vinegar (carefully, as the liquid may splatter), remaining smashed garlic clove, and 2 tablespoons of water. Cook on medium-high, stirring constantly and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Carefully discard the garlic clove. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain. Serve the sliced steaks with the roasted vegetables and mashed potatoes. Top the steaks and potatoes with the pan sauce. Garnish the steaks with the fried rosemary. Enjoy!