Seared Steak With Rosemary

1. 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. 2

   Meanwhile, pat the steak dry and season both sides with salt and pepper to taste.

3. 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. 4

   Transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes.

5. 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. 6

   Discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.