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Beef steak with rosemary in a grill pan

Rosemary Beef Steak in a Grill Pan

Steak! It's exactly what the guys ask for when they want a piece of meat — give it a try! Steak is probably one of the few dishes that cooks in 3 minutes yet has details you could debate forever (omelets are in the same club — ask two different chefs whether to add milk and when to salt, and you'll see). But today it's all about beef, specifically two cuts: ribeye (well-marbled) and striploin (New York strip).

Foster

Recipe author

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Composition / ingredients

Servings:

Beef (two steaks)

600

Salt

Ground black pepper

Olive oil (or vegetable oil)

Fresh rosemary

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 64 % 21 g

Fats 36 % 12 g

Carbohydrates 0 % 0 g

198 kcal

GI: 0 / 0 / 0

Cooking method

Cooking time: 15 min

Step 1:

Take the steaks out of their packaging and let them come to room temperature.
Step 2:

Season with pepper.
Step 3:

Season with salt. Flip and repeat the salt and pepper on the other side.
Step 4:

Brush both sides of the steaks with oil.
Step 5:

Get the pan heating ahead of time. The trick is to heat it as hot as possible, then turn the heat down slightly once the steak goes in. A grill pan works great, and so does a plain flat one — the key is that it doesn't stick, and well-seasoned cast iron is ideal.
Step 6:

Tongs are handy for the steak — though since we're cooking for ourselves, your hands work too.
Step 7:

Lay the steak into the pan moving it away from you, so any steam and splatter don't hit you or your hands. Keep this rule in mind when flipping meat or anything else you're frying, too.
Step 8:

Now sear it. Don't press down on the steak, or the juices will run out.
Step 9:

1.5 minutes on the first side.
Step 10:

Flip it over and sear for another 1.5 minutes.
Step 11:

If the steak has a fat cap, be sure to sear that edge too. That gives you a good crust, renders off the excess fat while driving the good flavor inward, and makes the steak delicious on every side.
Step 12:

Take the steaks out of the pan. If they're thick and you don't like them rare, set them on parchment on a baking sheet and finish them in a 350°F (180°C) oven for 10 minutes — "bringing them up," as chefs say. If the steaks are thin, 1.5 minutes per side gives you medium-rare. Want them well-done? Five minutes in the oven and it's done.
Step 13:

When you sear steaks, run the range hood or open a window.
Step 14:

Let the finished steaks rest.
Step 15:

Lay a sprig of rosemary on each hot steak. This herb really brings out the flavor of beef.
Step 16:

Wait a little — then it's time to taste.
Step 17:

Look how juicy it came out! That's a perfect medium.