Recipe: Martha Stewart's skillet rib-eye steaks
- 2 bone-in rib-eye steaks (about 1 pound each)
- Coarse salt and freshly ground pepper
- 1/3 cup loosely packed small rosemary springs, leaves picked from stems and coarsely chopped
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves
1 Place steaks on a plate and pat dry with paper towels; season both sides generously with salt and pepper. Reserve half the rosemary; sprinkle the remaining evenly over the top of each steak, pressing to adhere. Let come to room temperature, 20 to 30 minutes.
2 Heat a large cast-iron skillet over medium, then add oil and garlic. When the oil is hot but not smoking, push garlic to the edge of pan and add steaks, rosemary side up.
3 Cook steaks until a dark-brown crust forms on the bottom, about 5 minutes. Turn with tongs and cook 3 to 4 minutes more for medium–rare (remove garlic one it begins to turn brown). Transfer steaks to cutting board to rest 5 minutes.
4 Meanwhile, add reserved rosemary to the skillet; once it begins to sizzle, stir to coat with the oil, and tilting skillet to collect oil, spoon it over the steaks.
5 Slice steaks by cutting parallel to the bone on the diagonal.
Makes 4 servings.
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Excerpted from Martha Stewart's Dinner at Home Copyright 2009 by Martha Stewart. Photo copyright 2009 by Kate Sears. Excerpted by permission of Clarkson Potter. All rights reserved.