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