Steak with Rosemary Aglio Olio
2 New York strip steaks, 6-8 oz. each
Cracker black pepper
3 Tbsp Extra virgin olive oil
4 whole garlic cloves
4 sprigs of rosemary
2 Tsbp butter
Pat steaks dry, then season generously with kosher salt and pepper. Allow to temper (come towards room temperature) on counter for about 30 mins.
While you are waiting for the steak to come to temper, heat a large sauce pan to medium heat. Add in the oil, garlic, and rosemary—tilting pan half way through to make sure rosemary and garlic are submerged in the oil. Cook until garlic starts to get soft, about 5-7 minutes. Then remove rosemary and garlic, set aside on a plate.
Next, add in the butter and turn up the heat to medium-high, immediately add in the steaks. Sear about 3-4 minutes on each side. Then remove and let rest in aluminum foil for 10 minutes. (A pool of aglio e olio* sauce will remain in the pan, set that tasty goodness aside!) When the meat is done resting, time to plate it! Place the steaks on their servings plates, drizzle with the butter, garlic, rosemary oil that remained on the pan. Top with the rosemary and garlic cloves.
*Aglio = means “garlic” in Italian; “Olio” = means “oil” in Italian
This dish was prepared for me by a busy working mother after she got home from work. She whipped this up lickity-split——it was impressive! There is definitely something to be said about the instincts Italian chefs have. Not a single movement was wasted, each ingredient served a purpose, it wasn’t over thought, and was f***ing delicious. We ate this dish with fried eggs, deliciously simple potatoes with garlic scape, and bold Montepulciano d’Abruzzo wine.