Garlic-Rosemary Steak
~ adapted from Bon Appétit ~
Heat 3/4 cups olive oil and rosemary in a small saucepan over medium heat until it begins to bubble registering a temp on a cooking gauge of 140 degrees.
But first, cut rosemary sprigs into 1-inch pieces for 1/3 cup.
Then pour in the oil and let it cook, infusing the rosemary and its wonderful scent. After it’s reached it’s bubbling point, turn out the heat and allow to steep for at least 2 hours. Cover it after it cools. The longer it steeps, the better it gets. I prefer to steep it 3 days or longer before use.
Rub 1 1/2 pounds hanger or flank steaks with 1 tablespoon olive oil. Generously season with salt and freshly ground black pepper.
In a large cast-iron skillet, heat 2 tablespoons olive oil over high heat until it shimmers. Sear the steaks on all sides. Transfer to a cutting board and allow to rest 10 minutes. Discard the oil, clean and dry the skillet–
Over medium heat, cook 4 tablespoons olive oil, frying garlic coins, browning but not burning. I like the elephant garlic for this– they’re like garlic chips, less likely to get too done than the small garlic. Cut in long slices if using small or regular-size garlic. Remove the garlic; discard, use as a garnish or choose to eat with the steak. Reserve 2 tablespoons garlic oil; transfer to a small bowl. In 1/2-inch slices, cut steaks against the grain. Heat remaining garlic oil in the skillet on medium heat. Add half of the seared sliced steak, turning once. Cook to desired doneness. Add 1 tablespoon rosemary oil, toss to coat; transfer to a platter. Repeat with reserved garlic oil, steak, and 1 tablespoon rosemary oil. Sprinkle with sea salt and more rosemary oil if desired.
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