1 1/2 pounds well-trimmed boneless sirloin or rib-eye steak, cut 3/4 inch
Salt and freshly ground pepper
Four 3-inch fresh rosemary sprigs, bruised with the back of a heavy knife
How to Make It
In a large heavy skillet, heat 1 tablespoon of the oil. When it just begins to smoke, season both sides of the steak generously with salt and pepper and cook over moderately high heat for 3 minutes per side for medium rare. Transfer the steak to a warmed platter.
Add the remaining 1 1/2 tablespoons of oil and the rosemary to the skillet and stir frequently until the rosemary begins to color, about 1 1/2 minutes. Scrape the oil over the steak, garnish with the rosemary sprigs and serve.
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