Seared Steak With Rosemary

Submitted by Busters friend

"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."

 

• Ready In: 30mins
• Ingredients: 6
• Serves: 4

ingredients

• 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)

directions

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.