By Becky Hardin
Updated Jun 26, 2025
Rosemary Steak is my absolute favorite for date nights at home, romantic dinners, or just a straight-up amazing meal. This steak with garlic, rosemary, and sherry cream sauce is so juicy, creamy, and delicious!
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Eas Rosemary Steak Recipe
I love how this steak turns out—seasoned simply with garlic and rosemary, then cooked to perfection and served with a rich sherry cream sauce. It’s so flavorful and feels a little fancy without being complicated.
One of the best things about this recipe is how easy it is to customize. If I don’t have rosemary on hand, I’ll swap in thyme, and if I’m out of sherry, I just use a splash of white or red wine instead. Sometimes I’ll toss in a bit of minced shallot or onion for extra depth, or stir in a spoonful of Dijon mustard to make the sauce even more flavorful. It’s one of those flexible recipes I keep coming back to.
Ingredients1x2x3x
- ▢ 3 cloves garlic minced
- ▢ 2 tbsp minced fresh rosemary plus more for garnish
- ▢ Freshly ground black pepper to taste
- ▢ 1 tbsp sea salt
- ▢ 4 tbsp unsalted butter (½ stick)
- ▢ 1 tbsp olive oil
- ▢ 4 (10-ounce) New York strip steaks room temperature
- ▢ ½ cup cooking sherry
- ▢ 1 cup heavy cream room temperature
Video
Instructions
- In a small bowl, mix together the minced garlic, rosemary, a pinch of black pepper, and sea salt. Rub each steak with the mixture and set aside. 3 cloves garlic, 2 tbsp minced fresh rosemary, 1 tbsp sea salt, Freshly ground black pepper
- Heat butter and oil in a large skillet over medium/high heat. When bubbling, add steaks. Cook on each side for 2-3 minutes. 4 tbsp unsalted butter, 1 tbsp olive oil, 4 (10-ounce) New York strip steaks
- Add cooking sherry to skillet and allow to cook another 2½ minutes on each side. This will result in medium done steaks. Cook to desired doneness. ½ cup cooking sherry
- Take steaks off of heat and set aside. Allow to rest for at least 5 minutes.
- In skillet, add the cream and allow to cook down (on simmer) for at least 5 minutes. 1 cup heavy cream
- Garnish steaks with remaining rosemary and brush with the cream sauce. Enjoy!
Becky’s Tips
- Use New York strip steaks for this recipe; they’ll turn out moist and tender.
- This recipe cooks the steaks to a perfect medium 140°F, so they’re still a little pink and plenty juicy.
- Steak Temperature Guide For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
- Don’t skimp on the sherry cream sauce while serving. It’s so good!
- Slice the steaks against the grain for the most tender bite.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Rosemary Steak Step by Step
Season the steaks: In a small bowl, mix 3 cloves of minced garlic, 2 tbsp of minced fresh rosemary, a pinch of black pepper, and 1 tbsp of sea salt. Rub each steak with the mixture and set aside.
Cook the steaks: Heat 4 tbsp of unsalted butter and 1 tbsp of olive oil in a large skillet over medium/high heat. When bubbling, add 4 (10-ounce) New York strip steaks. Cook on each side for 2-3 minutes.
Finish the steaks: Add ½ cup of cooking sherry to skillet and allow to cook another 2½ minutes on each side. This will result in medium-done steaks. Cook to your desired doneness. Take the steaks off the heat and set aside. Allow to rest for at least 5 minutes.
Simmer the sauce: Add 1 cup of heavy cream to the skillet and allow it to cook down (on simmer) for at least 5 minutes.
Garnish the steaks: Garnish the steaks with the remaining rosemary and brush with the cream sauce. Enjoy!
How to Store
Store leftover rosemary steak in an airtight container in the refrigerator for up to 4 days. I think it’s best enjoyed cold the next day, but you can reheat it in a skillet until the internal temperature of your steak reaches 120°F, or in the microwave on 50% power until warmed through.
Freeze rosemary steak in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before enjoying.
Serving Suggestions
These juicy garlic rosemary steaks will be the star of your dinner, but it’s nice to have some veggies to go along with them. My favorite thing to serve with them is simple mashed potatoes (mix them in with the sherry cream sauce on your plate, yum!).
Then, add either roasted garlic asparagus , a batch of sauteéd leeks , or creamy garlic mushrooms .
More Steak Recipes We Love
Restaurant Steak Recipe with Cilantro Steak Butter
Grilled Ribeye
New York Strip Steak with Red Wine Balsamic Reduction
Carne Asada Steak Recipe
Rosemary Steak with Sherry Cream Sauce
Ingredients
- 3 cloves garlic minced
- 2 tbsp minced fresh rosemary plus more for garnish
- Freshly ground black pepper to taste
- 1 tbsp sea salt
- 4 tbsp unsalted butter (½ stick)
- 1 tbsp olive oil
- 4 (10-ounce) New York strip steaks room temperature
- ½ cup cooking sherry
- 1 cup heavy cream room temperature
Instructions
- In a small bowl, mix together the minced garlic, rosemary, a pinch of black pepper, and sea salt. Rub each steak with the mixture and set aside. 3 cloves garlic, 2 tbsp minced fresh rosemary, 1 tbsp sea salt, Freshly ground black pepper
- Heat butter and oil in a large skillet over medium/high heat. When bubbling, add steaks. Cook on each side for 2-3 minutes. 4 tbsp unsalted butter, 1 tbsp olive oil, 4 (10-ounce) New York strip steaks
- Add cooking sherry to skillet and allow to cook another 2½ minutes on each side. This will result in medium done steaks. Cook to desired doneness. ½ cup cooking sherry
- Take steaks off of heat and set aside. Allow to rest for at least 5 minutes.
- In skillet, add the cream and allow to cook down (on simmer) for at least 5 minutes. 1 cup heavy cream
- Garnish steaks with remaining rosemary and brush with the cream sauce. Enjoy!
Video
Notes
- Use New York strip steaks for this recipe; they’ll turn out moist and tender.
- This recipe cooks the steaks to a perfect medium 140°F, so they’re still a little pink and plenty juicy.
- Steak Temperature Guide For rare steak: 125-130°F For medium-rare steak: 130-140°F For medium steak: 140-150°F For medium-well steak: 150-160°F For well-done steak: 160-165°F
- Don’t skimp on the sherry cream sauce while serving. It’s so good!
- Slice the steaks against the grain for the most tender bite.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
