Best Seared Steak With Rosemary And Broccoli Rabe Recipes

Seared Rib Steak with Rosemary and Arugula image

Provided by Food Network

Time 40m

Number Of Ingredients 8

1/2 cup plus 1 tablespoon extra-virgin olive oil
2 tablespoons coarsely chopped rosemary
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 (1 pound) boneless beef rib-eye steak, trimmed of excess fat
1/4 pound arugula, stemmed, washed and dried
1 lemon, quartered lengthwise

Steps:

In a saucepan, combine 1/2 cup olive oil with the rosemary. Bring to a simmer over low heat and remove from the heat. Let rest 10 minutes. Strain through a sieve, reserving both the infused oil and the chopped rosemary. In a small jar, combine the balsamic vinegar with the reserved rosemary oil and half the salt and the pepper. Cover tightly and shake vigorously. Set aside. Preheat oven to 400 degrees. Season the rib steak with the remaining salt and pepper. Heat 1 tablespoon olive oil in a medium ovenproof skillet over high heat. Sear the steak 2 to 3 minutes. Turn the steak over and place the pan in the oven. Cook for an additional 5 to 7 minutes for rare to medium-rare. Transfer the steak to a cutting board and let rest 4 to 5 minutes. Arrange the arugula on a serving platter. With a long sharp knife, cut the steak on the bias into thin slices. Arrange the slices on top of the arugula, drizzle with the reserved rosemary oil and sprinkle with the reserved chopped rosemary. Serve with the lemon quarters.

Seared Steak with Rosemary and Broccoli Rabe image

Yield makes 2 servings

Number Of Ingredients 7

2 steaks of your choice (6 to 10 ounces each)
Salt and pepper
Olive oil or other cooking oil, plus 3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary leaves
1 bunch (about 12 ounces) broccoli rabe leaves and stems, washed and coarsely chopped
1 garlic clove, minced
Crushed red pepper flakes

Steps:

Generously season the steaks with salt and pepper. Heat a large skillet to very hot. Pour in a very small amount of olive oil (about 1 teaspoon) and immediately add the steaks to the pan. (If you have an exhaust fan, this is a good time to use it!) Sear the steaks on both sides to a nice crusty brown. Sprinkle steaks with half the rosemary leaves, then turn them over. Lower the heat and cook about 3 minutes on each side for medium-rare (for a 1-inch-thick piece of meat). Sprinkle with the remaining rosemary after cooking the first side. Remove the steaks from the skillet. Pour 2 tablespoons water and 1 tablespoon extra-virgin olive oil into the skillet and swirl over the heat. Pour the juices over the steaks, then pour the remaining 2 tablespoons olive oil into the pan and return it to the heat. When the skillet is hot, add the broccoli rabe and toss or stir with tongs. Cook over medium-high heat for about 2 minutes, then stir in the garlic, and season with salt and red pepper. Cook about 2 more minutes, until the stems are tender-crisp. Serve with the steak.