Steak with rosemary oil

Yield: 4 Servings

Measure Ingredient
2½ tablespoon Olive oil
1½ pounds Well-trimmed boneless sirloin or rib-eye steak, cut 3/4 inch thick
\N \N Salt
\N \N Freshly ground pepper
4 \N Sprigs (3-inch) fresh rosemary, bruised with the back of a heavy knife

1. In a large heavy skillet, heat 1 tablespoon of the oil. When it just begins to smoke, season both sides of the steak generously with salt and pepper and cook over moderately high heat for 3 minutes per side for medium rare. Transfer the steak to a warmed platter.

2. Add the remaining 1½ tablespoons of oil and the rosemary to the skillet and stir frequently until the rosemary begins to color, about 1 ½ minutes. Scrape the oil over the steak, garnish with the rosemary sprigs and serve.

To complement the flavor of the rosemary, stick with Cabernet Sauvignon, which has a hint of herbiness of its own and enough acerbity to tolerate the bite of the saut E9ed cherry tomatoes. Among a number of possibilities, consider the 1993 Chateau Montelena or the 1992 Burgess from California-or a Bordeaux, such as the 1992 Chateau Leoville Barton.

Reprinted from Food&Wine Magazine website:

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