Reviewed: Jun. 21, 2010

Followed the recipe exactly, but used one steak in the slow cooker. It was a bit overdone; tender but the flavor didn't appeal to us (reminded me of pot roast).

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Reviewer:

NJtoAL

Home Town: Butler, New Jersey, USA

Living In: Mobile, Alabama, USA

Reviewed: Apr. 24, 2010

to save on calories/meat portions, had the butcher slice the strip in half, so portions were cut about 1/2 inch thick. I used a cast iron griddle, lightly greased with olive oil, high heat (gas top), 3 minutes on each side: perfect, juicy, loved the sauce (added garlic and a little splash of oil, which probably wasn't necessary: just habit)

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Reviewer:

Valerie

Reviewed: Mar. 23, 2010

Great recipe! I loved the marinade. I added some minced fresh garlic, olive oil, and worcestershire sauce. I just eyeballed everything and put everything into a ziploc bag. I didn't prepare the steaks in a skillet, I put them on the grill. The smokiness from the fresh rosemary is a nice accompaniment to the steaks. These go great with baked potatoes on the grill and a fresh garden salad.

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32 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Feb. 28, 2010

Followed the recipe exactly and the reviews were mixed. I didn't care for it and will probably not make it again but others loved it.

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Reviewer:

Gida

Cooking Level: Intermediate

Reviewed: Dec. 31, 2008

Great result for the ease of it! Just used dried rosemary, and added a drop of Worcestershire and garlic. The kids, who are accustomed to pretty plain and traditional steak, tore this up.

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7 users found this review helpful

Reviewer:

Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

Reviewed: Jun. 8, 2008

This recipe is simple & delicious. The only change I made was to add garlic since I'm Italian & I add garlic to everything. This would be a perfect recipe to make for guests because I think it would suit everyone's tastebuds as its not too overpowering. I'll definitely be making this again!

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10 users found this review helpful

Reviewer:

cricrinapoli

Cooking Level: Beginning

Home Town: Newington, Connecticut, USA

Living In: Newry, County Down, Northern Ireland, U.K.

Reviewed: Mar. 11, 2008

I LOVE this sauce. I was skeptical about the red wine and rosemary combination, but the flavors blend beautifully. I did add a little butter and allowed the sauce to reduce a bit while the steaks rested. The steaks were a bit dry, and I found the 16 minutes of cooking time to be far too much. Next time I'll change my cooking method a bit, but the red wine-rosemary sauce is a keeper.

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8 users found this review helpful

Reviewer:

Sunflower

Cooking Level: Beginning

Reviewed: Oct. 8, 2007

This was a good steak recipe. And I loved having an excuse to open a nice bottle of red. ;-)

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Reviewer:

ErinW

Cooking Level: Intermediate

Home Town: Brookville, Ohio, USA

Living In: Dayton, Ohio, USA

Reviewed: Jun. 14, 2007

I was skeptical about this recipe and took some of the others advice. After removing the steaks I added garlic and minced onion to the pan, sauteed for a few minutes then added the wine mixture. I reduced the wine mixture to about 1/3 cup then removed from the heat and added 2 teaspoons butter. My company all enjoyed it and really liked the flavors.

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25 users found this review helpful