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.
