Quick Rosemary Garlic Pan-Seared Steak Slices
A bold and quick method for pan-grilling thick steaks, sliced and finished in fragrant rosemary garlic oil.
- Prep5 min
- Cook15 min
- Total20 min
- DifficultyEasy
- Servings6
These pan-seared steaks start with a beautiful deep-brown crust from high heat, then are sliced rare and finished in a fragrant rosemary-garlic oil. The result is a rustic, intensely savory dish that highlights the natural flavor of quality beef.
Serve immediately on a warm platter with all the pan juices spooned over. A simple green salad or roasted potatoes make perfect companions for this boldly seasoned steak.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a large skillet, combine the olive oil and garlic cloves. Heat over moderately high heat, stirring occasionally, until the garlic is pale gold, about 3 minutes. Remove from heat, stir in the rosemary sprigs, and set aside.
- Place a heavy cast-iron skillet or stovetop grill over very high heat until it is smoking hot. Add the steaks; they should sizzle loudly and begin to smoke immediately. Cook until very dark brown on the first side, about 3 minutes.
- Turn the steaks, season the cooked side with salt, and continue cooking until the second side is also deeply browned, about another 3 minutes. The steaks should remain very rare inside.
- Transfer the steaks to a cutting board and slice them on a diagonal into 1/2-inch-thick strips. The meat should be quite rare.
- Reheat the rosemary oil mixture over moderately high heat. When the oil is hot, add the steak slices along with any juices they released. Cook for 1 minute, turning occasionally, and season with freshly ground pepper.
- Transfer the meat to a warm serving platter. Pour all the pan juices over the top, discarding the rosemary sprigs and garlic cloves if desired. Serve piping hot.
💡 Tips
- For best results, use well-marbled steaks like ribeye; the high heat will render fat and create a flavorful crust.
- Let the steaks rest at room temperature for 20–30 minutes before cooking to ensure even cooking.
- Do not crowd the skillet; cook the steaks in batches if needed to maintain high heat.
Inspired by a recipe from Food & Wine