Steaks & Brown Butter Sauce

Steaks & Brown Butter Sauce

Elevated with a nutty, garlicky sauce.

Adapted from BlueApron

Ingredients

Metric System
Servings
  • 3 tsp vinegar
  • 2 tbsp butter
  • 1 clove garlic
  • 2 tsp oil
  • oil
  • 2 beef
  • salt
  • black pepper
  • 1 bunch rosemary
  • Step 1

    Step 1

    Top the steaks with the pan sauce. Garnish with the fried rosemary.

    Step 2

    Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.

    Step 3

    Carefully remove and discard the garlic clove.

    Step 4

    Turn off the heat; stir in the vinegar.

  • 1 tbsp vinegar
  • Step 5

    Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant.

    Step 6

    To the pan of reserved fond, add the butter and remaining smashed garlic clove.

  • 2 tbsp butter
  • 1 clove garlic
  • Step 7

    Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest.

    Step 8

    Add the seasoned steaks.

    Step 9

    To the pan of reserved rosemary oil, add olive oil; heat on medium-high.

  • 2 tsp oil
  • Step 10

    Pat the steaks dry with paper towels; season with salt and pepper on all sides.

  • 2 beef
  • salt
  • black pepper
  • Step 11

    Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.

  • salt
  • Step 12

    Add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy.

  • 1 bunch rosemary
  • Step 13

    In a medium pan, heat a thin layer of oil on medium-high.

  • oil
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