Seared Steak Tartare With Rosemary – a delicious recipe with steak, Kosher salt, olive oil, rosemary, garlic, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Coarsely chop steak into 1/4"" pieces, including fat but removing any gristle.", "Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2""-diameter patty about 1"" thick. Season top and bottom generously with kosher salt and pepper.", "Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).", "Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil."]
177
kcal
Calories
8
g
Fat
17
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 8-ounce boneless New York strip steak, Kosher salt, freshly ground pepper, 1 tablespoon olive oil, plus more for drizzling, 1 sprig rosemary, and more.
Yes, Seared Steak Tartare With Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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