Serves 4
20 min
Rosemary Garlic Steak
Recipe GLPRf3da32a4ae7487
Two premium ribeye steaks are seared to a safe internal temperature and finished in an aromatic bath of warm olive oil, fresh garlic, and rosemary sprigs. The steak rests briefly before being gently cooked through in the fragrant oil infusion, creating a restaurant-quality dish with complex flavors from the slowly released aromatics.
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Ingredients
2 Black Angus ribeye steaks (about 1.5 inches thick)
1/4 cup olive oil
6 cloves garlic, thinly sliced
6 sprigs fresh rosemary
Salt and black pepper to taste
Directions
Heat a large cast-iron or heavy-bottomed skillet over high heat until it is smoking hot, about 2-3 minutes. This ensures a good sear on the steaks.
Pat the ribeye steaks dry with paper towels and season both sides generously with salt and pepper just before cooking.
Carefully place the steaks into the hot skillet. Sear without moving them for 3-4 minutes on the first side until a golden brown crust forms. If your pan is not wide enough to fit both steaks comfortably, sear them one at a time.
Flip the steaks and sear the other side for another 3-4 minutes, or until the internal temperature reaches 145°F (63°C) when measured with a meat thermometer in the thickest part, ensuring food safety.
Remove the seared steaks to a warm plate and let them rest for 3-4 minutes. This allows the juices to redistribute throughout the meat.
In a separate smaller skillet or saucepan, heat the olive oil over medium-low heat. Immediately add the sliced garlic and rosemary sprigs.
Gently warm the oil, watching carefully as the garlic and rosemary slowly infuse their flavors into the oil. Once the edges of the garlic begin to turn light golden brown (about 3-4 minutes), carefully nestle the rested steaks into the aromatic oil, tilting and spooning the warm oil and herbs over the meat several times.
Warm the steaks in the fragrant oil for 1-2 minutes, gently turning once and continuing to baste with the oil and herbs to cook through evenly.
Transfer the steaks to a serving platter and pour the warm garlic, rosemary sprigs, and aromatic olive oil over the top. Serve immediately while the oil is still warm.
