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Рецепт Steak With Rosemary Oil
by Global Cookbook

Steak With Rosemary Oil
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Ингредиенты

  • 2 1/2 Tbsp. Extra virgin olive oil
  • 1 1/2 lb Well-trimmed boneless sirloin or possibly rib-eye steak, cut 3/4 inch thick
  •     Salt
  •     Freshly grnd pepper
  • 4 sprg (3-inch) fresh rosemary, bruised with the back of a heavy knife

Инструкции

  1. In a large heavy skillet, heat 1 Tbsp. 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 min per side for medium rare. Transfer the steak to a warmed platter.
  2. Add in the remaining 1 1/2 Tbsp. of oil and the rosemary to the skillet and stir frequently till the rosemary begins to color, about 1 1/2 min. Scrape the oil over the steak, garnish with the rosemary sprigs and serve.
  3. To complement the flavor of the rosemary, stick with Cabernet Sauvignon, that has a hint of herbiness of its own and sufficient acerbity to tolerate the bite of the sauteed cherry tomatoes. Among a number of possibilities, consider the 1993 Chateau Montelena or possibly the 1992 Burgess from California-or possibly a Bordeaux, such as the 1992 Chateau Leoville Barton.