SEARED STEAK WITH ROSEMARY
I liked this alternative to marinating - sometimes we forget to plan ahead & arrive ravenous. This seems like a tasty way 'round waiting or forgoing something super yum. I believe this method is mighty adaptable to different cuts & even types of meat. From The Washington Post.
Provided by Busters friend
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- 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.
- Meanwhile, pat the steak dry and season both sides with salt and pepper to taste.
- 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.
- Transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes.
- 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.
- Discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak. Serve immediately.
Nutrition Facts : Calories 733.6, Fat 59.1, SaturatedFat 17.9, Cholesterol 166.6, Sodium 119.3, Protein 47.8
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