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Steak With Rosemary Oil

Steak With Rosemary Oil recipe image
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.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 4
Calories: 82.9
Dietary: Gluten-free
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
  • 2 1/2 tablespoon Olive oil
  • 1 1/2 pound Well-trimmed boneless
Directions
  1. 1
    Cut the well-trimmed boneless sirloin or rib-eye steak into pieces approximately 3/4 inch thick.
  2. 2
    In a large heavy skillet, heat 1 tablespoon of the olive oil over moderately high heat.
  3. 3
    When the oil just begins to smoke, season both sides of the steak generously with salt and freshly ground pepper.
  4. 4
    Cook the steak over moderately high heat for 3 minutes per side for medium-rare, or until desired doneness is reached.
  5. 5
    Transfer the cooked steak to a warmed platter and tent loosely with foil to keep warm.
  6. 6
    Add the remaining 1 1/2 tablespoons of olive oil and the bruised fresh rosemary sprigs to the hot skillet.
  7. 7
    Stir frequently until the rosemary begins to color and become fragrant, about 1 1/2 minutes.
  8. 8
    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.

Keywords: steak, rosemary, olive oil, beef, ribeye, sirloin, seared, mediterranean, dinner, herbs, pan-fried, garlic, main course, quick meal, date night, flavorful, tender, juicy, homemade, easy
Read it online: https://www.chefs-mate.com/recipe/steak-with-rosemary-oil/