GARLIC-ROSEMARY STEAK

GARLIC-ROSEMARY STEAK image

Categories Beef

Yield 4 Servings

Number Of Ingredients 6

¾ cup plus 7 Tbsp. olive oil, divided
½ cup 1" pieces rosemary sprigs
1½ lb. hanger or flank steaks, cut into four 6-oz. steaks
Kosher salt, freshly ground pepper
6 large garlic cloves, sliced
Coarse sea salt (such as Maldon)

Steps:

Heat ¾ cup oil and rosemary in a small saucepan over medium heat until oil begins to bubble and an instant-read thermometer registers 140 F, about 2 minutes. Let steep at room temperature for at least 2 hours or cover and chill overnight (the longer it steeps, the more flavorful it will be). Strain oil; discard rosemary. Set rosemary oil aside. Rub steaks with 1 Tbsp. olive oil; season generously with kosher salt and pepper. Heat 2 Tbsp. oil in a large heavy skillet over high heat until it begins to shimmer. Quickly sear steaks on all sides and transfer to a cutting board (they will still be quite rare; you'll finish cooking them shortly). Let rest for 10 minutes. Clean and dry skillet. Cook remaining 4 Tbsp. oil and garlic in skillet over medium heat, turning occasionally, until garlic is dark brown but not burnt, 3-4 minutes. Remove pan from heat; discard garlic. Transfer 2 Tbsp. garlic oil to a small bowl; reserve. Cut steaks against the grain into ½"-thick slices. Heat remaining garlic oil in skillet over medium heat until it shimmers. Add half of sliced steak to skillet and cook, turning once, until cooked to desired doneness, 1-2 minutes for medium-rare. Add 1 Tbsp. rosemary oil; toss. Transfer steak and oil to a platter. Repeat with reserved garlic oil, steak, and 1 Tbsp. rosemary oil. Sprinkle with sea salt and drizzle with more rosemary oil, if desired.