INGREDIENTS
2 lbs New York Strip Steaks (2 steaks) or Ribeye or Top Sirloin Steaks (1 lb each steak, 1 1/4” thick)
1/2 Tbsp vegetable oil or any high heat cooking oil like canola or extra light olive oil
1 1/2 tsp sea salt
1 tsp black pepper freshly ground
2 Tbsp unsalted butter
2 cloves garlic peeled and quartered
1 sprig of fresh rosemary
Breakfast for Lunch Easy Lunchbox
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
The moment I spotted this recipe, I just knew I had to make it. Wow, my taste buds were really in for a surprise!
SLOW COOKER SALISBURY STEAK – A COMFORT FOOD CLASSIC
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