Tuscan Steak with Rosemary Infused Olive Oil
Yield: 4 servings
Sometimes it’s just about the steak. Using fresh herbs is key for a wonderfully aromatic flavour.
- 4 (each 8 oz) rib eye steaks
- 3 garlic cloves, peeled and minced
- 1/4 cup chopped fresh rosemary leaves
- 1/4 cup chopped fresh thyme leaves
- 5 Tbsp. extra virgin olive oil, divided
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 Tbsp. salted butter
Tenderize the steak with a meat hammer. Mix all the garlic, herbs, and 4 Tbsp. of the olive oil together, put them in a large resealable plastic bag with the steak, and massage the bag with your hands to mix them. Marinate in the refrigerator overnight.
When you’re ready to cook, remove the steaks from the refrigerator and let them sit in their marinade at room temperature for about 20 minutes. Then shake off any excess marinade and season the steaks with the salt and pepper.
Heat a frying pan over medium-high heat and add the remaining 1 Tbsp. of oil and the butter. Place the steaks in the pan and cook to your desired doneness, turning once or twice to coat the steak with the butter/oil mixture.