Seared Steak with Rosemary

Ingredients

• 1 lb steak (ribeye or sirloin)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 tbsp butter
• 2 sprigs fresh rosemary

Instructions

1. 1

   Pat the 1 lb steak dry with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper. Let sit at room temperature for 15 minutes.

2. 2

   Heat 2 tbsp olive oil in a heavy skillet over high heat until shimmering, about 2 minutes. Carefully place the steak in the pan—it should sizzle immediately.

3. 3

   Sear the steak without moving for 3-4 minutes until a deep brown crust forms. Flip and add 2 tbsp butter and 2 sprigs rosemary to the pan.

4. 4

   Tilt the pan and spoon the melting butter and rosemary over the steak continuously for 2-3 minutes for medium-rare, or until it reaches your desired doneness (use a thermometer: 130°F for medium-rare).

5. 5

   Transfer the steak to a cutting board and let rest for 5 minutes. Slice against the grain and spoon any pan juices over the top before serving.

Tools you’ll need

• heavy skillet
• tongs
• meat thermometer
• cutting board
• knife

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