Monday, August 4, 2008

Rosemary Seared Steak

In the mood for a steak that will knock your socks off? This is seriously so fast and easy, that you'd hardly even believe it. Add this to your repertoire of great dishes to entertain with. These steaks are meant to cook quickly, and can be seasoned ahead of time.

1 and 1/2 tsp freshly chopped rosemary
1 tsp kosher salt
1/2 tsp black pepper
1 tbs butter
1 tbs vegetable oil
12- 14 oz New York Strip Steak (serves 2 people)

Start by mixing up the salt, pepper, and rosemary in a small dish.
Next, score the meat on both side as shown below in a criss-cross pattern. No need to cut deeply into the meat, but just run a sharp knife along the surface to create little ridges and crevices that will hold onto your delicious rosemary rub.
Next rub the meat with your rosemary mixture and let rest for a few minutes. Heat a skillet on medium high with 1 tablespoon of vegetable oil. Just as the oil begins to smoke, slip your steak into the pan and let cook on one side for about 3 minutes or until very dark brown. This can feel a bit like walking on a tightrope, because what you are trying to do is get the meat as close to dark brown as possible, without actually burning it. In other words, watch carefully. Once the desired color is achieved on one side, flip your steak and cook for another 3 minutes on the second side. Depending on the thickness of your steak this will result in meat cooked somewhere between rare and medium. If you like a more well done steak, cook your steak over a medium flame for slightly longer on each side. For a more rare steak, crank up the heat to high and cook for only 2 minutes per side. Whatever your poison, this one is guaranteed to be a winner. Once out of the pan, let the meat rest for 5 minutes so the juices can redistribute. Top with small pats of butter, and serve with potatoes and a salad for a great meal any night of the week.

1 comment:

Sophie said...

We would like to feature this recipe on our blog. Please email if interested. Thanks :)