Steak Short Ribs with Garlic and Rosemary

An icy drink, and the sun dipping below the horizon on a cozy Houston evening. It’s the first rain after a dry spell, and the only thing that could elevate this even more is some steak short ribs.

There’s something about the aroma of a sizzling steak, infused with fragrant garlic, rosemary, and butter. It’s like a hug from the kitchen. The only seasoning used was salt and black pepper, to compliment the already mouthwatering flavor of the meat.

The secret to making a goooood juicy steak

Creating a marvelous steak starts with choosing a prime cut, like ribeye or filet mignon, known for their tender juiciness. Let your steak breathe by allowing it to come to room temperature before cooking. Sprinkle it generously with salt and pepper to awaken its flavors. As you cook, begin with a sizzle – heat up your cooking surface until it’s fiery hot, then lay down your steak for that delicious sear. Patience is key – let each side brown undisturbed, forming a crust.

When done, let your steak rest, allowing its juices to mingle and create the ultimate succulence. Elevate the experience with a final flourish – a pat of butter, a drizzle of oil, or a sprinkle of herbs. Lastly, slice against the grain for tender bites. Don’t fret if your first attempt isn’t flawless; mastering the perfect steak takes practice. Enjoy the journey and the mouthwatering rewards of your efforts!

Cooking pan courtesy of GreePan! Not only are these pans effective with even heat distribution, but they’re easy on the eyes too.

Recipe

Ingredients:

2 lbs (about 1 kg) steak short ribs
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, crushed
2 sprigs fresh rosemary
1 teaspoon black pepper, coarsely ground
1 teaspoon salt (adjust to taste)

Instructions:

Prepare the Short Ribs:Pat the short ribs dry with paper towels to ensure a good sear.
- Season the ribs with coarsely ground black pepper and salt. Let them sit at room temperature for about 15-20 minutes before cooking.
Preheat the Pan:In a heavy-bottomed skillet or cast-iron pan, heat the olive oil and butter over medium-high heat until the butter is melted, and the mixture is hot but not smoking.
Sear the Short Ribs:Place the seasoned short ribs in the hot pan creating space between them. Add the garlic in the spaces and the and place the rosemary sprigs on the sides of the pan.
- Sear the short ribs on all sides until they develop a deep brown crust. This usually takes about 3-4 minutes per side. Searing adds flavor and helps to lock in the juices.
- Gently spoon some of the melted butter and oil mixture over the ribs to baste them.
- Cook the short ribs depending on your desired level of doneness. For medium-rare, cook to an internal temperature of about 130-135°F (54-57°C).
Rest and Serve:Once cooked to your liking, carefully remove the short ribs from the pan and let them rest for a few minutes. This allows the juices to redistribute throughout the meat.
Serve and Enjoy:Plate the steak short ribs and serve them with your favorite side dishes, such as mashed potatoes, roasted vegetables, or a simple salad.