Steak
Serves: 3
Carter Wolf
1 January 1970
Based on User reviews:
47
Spice
58
Sweetness
46
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Prepare marinade: Combine rosemary sprigs, garlic, and 1 tablespoon olive oil in a shallow dish or plastic storage bag large enough to hold the steak
2
Add steak, and season with pepper
3
Turn to coat, and season again
4
Cover with plastic wrap, and allow to marinate overnight in the refrigerator
5
Meanwhile, prepare the compound butter
6
Preheat oven to 375 degrees F
7
Heat a castiron skillet over medium heat
8
Add remaining 2 tablespoons olive oil and the butter
9
When hot, add steak, a few sprigs of rosemary, and garlic from marinade
10
Cook for about 2 to 3 minutes on each side, being careful not to burn the garlic
11
Lightly season with salt
12
Transfer to oven for 25 to 30 minutes for medium-rare, turning every 7 to 10 minutes
13
When done, transfer steak to a cutting board, and let rest 5 to 7 minutes before slicing
14
While the steak rests, remove garlic and rosemary from skillet, and heat over medium heat
15
Add wine, and reduce by about 1/3
16
Add compound butter, and stir until just melted
17
Remove sauce from heat
18
Cut meat from both sides of the bone, then slice at an angle into pieces about 1/2-inch thick; do not puncture the meat with the carving fork or you will lose juices
19
Serve with warm pan sauce drizzled over the meat
20
Place all ingredients in a small bowl
21
Stir well to combine, and refrigerate until ready to use