Rosemary Steak

Yield: 1 -2 servings

Ingredients:

1 1/2” thick strip steak (approximately 3/4 pound)

1 garlic clove, peeled and sliced into slivers

½ teaspoon salt

1 teaspoon freshly ground black pepper

2 teaspoons peanut oil

1 teaspoon ground rosemary

Steps:

1. Make slits in the top and bottom of the steak and insert slivers of garlic.
2. Rub salt and pepper on all sides of steak.
3. Place steak in a glass dish and put in the icebox for 2 days, uncovered.
4. Remove steak from icebox one hour before cooking to allow it to come to room temperature.
5. Preheat oven to 425°F.
6. Rub rosemary on all sides of steak.
7. Heat medium cast-iron skillet over medium-high heat.
8. Add oil to skillet.
9. When oil shimmers, add steak.  
10. Sear until the bottom side of the steak is browned.
11. Turn steak, with a tong, on each side until browned.
12. Transfer skillet to oven.
13. Roast steak until it reaches the desired degree of doneness (Rare – 125°F ., Medium – 135°F.).
14. Remove from oven and allow to rest for 5 minutes.
15. Slice at an angle, across the grain.
16. Plate, garnish as desired and serve.