INGREDIENTS
2 lbs New York steaks (2 steaks) or rib-eye or top sirloin steaks (1 lb each steak, 1 1/4 inches thick)
1/2 tsp. 1 tablespoon vegetable oil or any other hot cooking oil such as canola or olive oil
1 1/2 teaspoon sea salt
1 C. teaspoon freshly ground black pepper
2 tbsp. tablespoon of unsalted butter
2 garlic cloves, peeled and quartered
1 sprig of fresh rosemary
DIRECTIONS
Remove your steaks from the refrigerator and let them come to room temperature before cooking (30 min for thin steaks, approximately one hour for thick steaks)
Use a good heavy pot…preferably a cast iron skillet or ST grill
Oil your pan well AFTER it is heated! (med-high heat)
Season your steak liberally on both sides. McCormick, Weber, Steakhouse are all good brands and you can probably find them at your local grocery stores.
Once you have placed your steak in the pan, DO NOT touch/turn it for at least 3-4 minutes until a nice When you flip the steaks, allow them to cook 3-4 minutes of l ‘other side.
If your steaks are thick you should finish them in a hot oven preheated to 375° anywhere from 5 to 10 minutes for a good med to med steak
