This robust and aromatic dish highlights the classic pairing of beef and rosemary. High-quality steaks, such as sirloin or rib-eye, are seared to perfection in a heavy skillet, creating a delicious crust. The highlight is the finishing touch: olive oil infused with fresh rosemary sprigs, which imparts a fragrant, herbal note that cuts through the richness of the meat. The result is a tender, juicy steak with a sophisticated flavor profile. It is an excellent choice for weeknight dinners when you want restaurant-quality results with minimal effort, or for intimate date nights. Serve immediately to enjoy the warmth and aroma at its peak.
Steak With Rosemary Oil
Description
This robust and aromatic dish highlights the classic pairing of beef and rosemary. High-quality steaks, such as sirloin or rib-eye, are seared to perfection in a heavy skillet, creating a delicious crust. The highlight is the finishing touch: olive oil infused with fresh rosemary sprigs, which imparts a fragrant, herbal note that cuts through the richness of the meat. The result is a tender, juicy steak with a sophisticated flavor profile. It is an excellent choice for weeknight dinners when you want restaurant-quality results with minimal effort, or for intimate date nights. Serve immediately to enjoy the warmth and aroma at its peak.Ingredients
Directions
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Cut the well-trimmed boneless sirloin or rib-eye steak into pieces approximately 3/4 inch thick.
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In a large heavy skillet, heat 1 tablespoon of the olive oil over moderately high heat.
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When the oil just begins to smoke, season both sides of the steak generously with salt and freshly ground pepper.
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Cook the steak over moderately high heat for 3 minutes per side for medium-rare, or until desired doneness is reached.
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Transfer the cooked steak to a warmed platter and tent loosely with foil to keep warm.
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Add the remaining 1 1/2 tablespoons of olive oil and the bruised fresh rosemary sprigs to the hot skillet.
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Stir frequently until the rosemary begins to color and become fragrant, about 1 1/2 minutes.
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Scrape the hot rosemary oil over the steak, garnish with the rosemary sprigs, and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 82.9kcal
- % Daily Value *
- Total Fat 9.4g15%
- Saturated Fat 1.3g7%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use a heavy-bottomed skillet (cast iron or stainless steel) to ensure even searing and heat retention.
To bruise the rosemary, gently press the sprigs with the back of a heavy knife to release their essential oils without chopping them.
For best results, bring the steak to room temperature before cooking to ensure even cooking throughout.
Wine Pairing: 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&# 195;©ed aromatics. Among a number of possibilities, consider the 1993 Chateau Montelena or the 1992 Burgess from California, or a Bordeaux, such as the 1992 Chateau Leoville Barton.
