Garlic Rosemary Steak with Red Pepper Herb Sauce

Garlic Rosemary Steak with Red Pepper Herb Sauce

ByVerj Recipes

There are some meals that instantly feel like a treat — not fussy, not complicated, just special. This garlic rosemary steak is exactly that. It’s the kind of dinner you make when you want the kitchen to smell like a cozy little steakhouse and you want your plate to look (and taste) like you tried really hard… even though it all comes together in about half an hour.

The steaks get a deep, beautiful sear, then they’re bathed in buttery garlic while rosemary and thyme perfume the whole pan. And just when you think it can’t get better, there’s that red pepper herb sauce — tangy from balsamic, slightly sweet from honey, and brightened up with fresh herbs and lemon. It’s lively and fresh next to the rich, juicy steak.

This is perfect for date night at home, a weekend dinner that feels a little elevated, or anytime you want to turn an ordinary evening into something worth lingering over.

Garlic Rosemary Steak with Red Pepper Herb Sauce

Ingredients

For the Garlic Rosemary Steak

  • 4 beef sirloin or filet steaks (about 6–8 ounces each)

  • 2 tablespoons olive oil

  • 2 tablespoons unsalted butter

  • 3 cloves garlic, minced

  • 1 teaspoon fresh rosemary, finely chopped (plus sprigs for garnish)

  • 1 teaspoon fresh thyme leaves

  • 1 teaspoon salt (or to taste)

  • ½ teaspoon freshly ground black pepper

  • ½ teaspoon smoked paprika

For the Red Pepper Herb Sauce

  • ¼ cup finely diced red bell pepper

  • 2 tablespoons finely diced onion or shallot

  • ½ cup beef broth

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon honey

  • 1 tablespoon fresh parsley, finely chopped

  • 1 tablespoon fresh cilantro (or extra parsley)

  • 1 teaspoon lemon juice

Instructions

1. Let the steaks warm up a bit.

Take the steaks out of the fridge 20–30 minutes before cooking. This helps them cook more evenly. Pat them dry with paper towels — dry steak = better sear.

Season generously with salt, pepper, smoked paprika, chopped rosemary, and thyme. Press the seasonings in so they really stick.

2. Sear the steaks.

Heat the olive oil in a heavy skillet (cast iron is ideal) over high heat. When the pan is hot and the oil shimmers, add the steaks.

Sear for about 3–4 minutes per side for medium-rare, adjusting depending on thickness and your preferred doneness. Try not to move them around too much — that crust needs time to form.

3. Butter-baste with garlic.

Reduce the heat to medium. Add the butter and minced garlic to the skillet.

Tilt the pan slightly and use a spoon to scoop up the melted garlic butter, then continuously baste the steaks for 1–2 minutes. You’ll hear a gentle sizzle, and the smell will be unreal — warm garlic, herbs, and buttery richness all at once.

Remove the steaks and let them rest for 5–10 minutes. (This is where the juices settle back in, so don’t skip it!)

4. Make the red pepper herb sauce.

In the same skillet, add the diced red bell pepper and onion (or shallot). Sauté for 2–3 minutes until softened.

Pour in the beef broth, balsamic vinegar, and honey. Let it simmer for 3–4 minutes until it reduces slightly and smells a little sweet and tangy.

Stir in the parsley, cilantro, and lemon juice. Taste and adjust if you want a pinch more salt or a tiny drizzle of honey.

5. Serve and enjoy.

Place the rested steaks on a platter (or straight onto plates). Spoon the red pepper herb sauce over the top — be generous.

Finish with a rosemary sprig or two for garnish, and serve immediately while everything is warm and glossy.

Presentation

For that restaurant-style look, slice the steak against the grain and fan it out on the plate. Then drizzle the sauce over the slices so the red pepper and herbs pop against the browned crust.

A little extra chopped parsley on top makes it look fresh and bright. And if you’re feeling fancy, add a rosemary sprig right on the plate — it smells amazing and makes the whole thing feel intentional.

This steak loves simple sides: roasted potatoes, buttery mashed potatoes, or a crisp green salad with lemony dressing.

Nutritional Information:

  • ⏰ Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

  • 🔥 Kcal: Approximately 520 kcal per serving | 🍽️ Servings: 4 servings

Conclusion

This garlic rosemary steak is rich, fragrant, and deeply satisfying — and that red pepper herb sauce brings everything to life with a sweet-tangy, herby brightness that keeps each bite exciting. It’s the kind of meal that feels like a celebration, even if it’s just a regular Tuesday night.

If you’re craving something cozy and impressive without spending all evening in the kitchen, give this one a try soon. Light a candle, grab your favorite plate, and let that sizzling skillet do the work.

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