wine-braised steak with rosemary
Grass-fed beef, rich in flavor and dense in wholesome fats, vitamins and minerals benefits from slow-braising which magnifies its rich flavor while tenderizing steaks and roasts. In this recipe, Parker Pastures grass-fed steaks are first seared to seal in flavor and juices then slowly braised with red wine, garlic and rosemary. Serve with roast fingerling potatoes and fresh greens.
Ingredients
- 1 16- ounce beef steak
- fine sea salt (to taste)
- 2 tablespoon salted butter
- 4 garlic cloves (chopped fine)
- 2 sprigs chopped fresh rosemary
- 1 cup red wine
Instructions
- Pre-heat the oven to 300 degrees Fahrenheit.
- Generously season the steak with unrefined sea salt and freshly ground black pepper as it suits you.
- Heat two tablespoons butter or clarified butter in a cast-iron skillet over a very hot flame.
- Sear the steak in the hot fat about one minute on each side.
- Remove the skillet from the heat, add garlic and fresh rosemary needles.
- Deglaze the skillet with red wine.
- Place the skillet in an oven preheated to 300 degrees Fahrenheit for about ten minutes, longer if you prefer well-done steaks and less if you prefer a rare steak.
- serve with pan juices, garnished with additional rosemary.
