- 2 1/2 tablespoons olive oil
- 1 1/2 pounds well-trimmed boneless sirloin or rib-eye steak, cut 3/4 inch thick
- Salt and freshly ground pepper
- Four 3-inch fresh rosemary sprigs, bruised with the back of a heavy knife
- 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.
Red meat, red winewhat could be easier? To complement the flavor of the rosemary, stick with Cabernet Sauvignon, which has a hint of herbiness of its own and enough acerbity to tolerate the bite of the saut°ed cherry tomatoes. Among a number of possibilities, consider Chateau Montelena or Burgess from Californiaor a Bordeaux, such as Château Léoville Barton.
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