Seared Steak With Rosemary

Total Time: 30 mins Preparation Time: 12 mins Cook Time: 18 mins

Ingredients

• Servings: 4
• 4 tablespoons extra virgin olive oil
• 2 -3 sprigs rosemary, fresh stems cut into 2-inch pieces
• 24 ounces sirloin steaks
• salt, to taste
• black pepper, freshly ground, to taste
• 2 tablespoons vegetable oil (neutral like grape seed)

Recipe

• 1 in a small skillet over medium-low heat, heat the olive oil and the rosemary, stirring occasionally, for 5 to 10 minutes. remove from the heat; scrape the rosemary and oil onto a platter or container large enough to hold the steak in a single layer.
• 2 meanwhile, pat the steak dry and season both sides with salt and pepper to taste.
• 3 in a large, preferably cast-iron, skillet over medium-high heat, heat the 2 tablespoons vegetable oil until hot but not smoking. carefully add the steak and cook, turning only once, until cooked to the desired degree of doneness, 2 to 3 minutes per side for medium-rare.
• 4 transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes.
• 5 if desired, using tongs, transfer the steak to a cutting board and cut into thin slices. (if using skirt steak, cut across the grain.) arrange the steak on individual plates.
• 6 discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak. serve immediately.