RCI-MT.001.0295.001
Tuscan-style Steak
Satisfy your senses with this simple yet elegant Tuscan specialty. Fresh-cut rosemary fills the air with its delightful piney aroma, while the sizzle of balsamic-infused rib eyes fills your ears with a delicious crackle.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- tightly packed fresh rosemary leaves¼ cup
- ½ cup
- 2 tablespoons
- or 2 small cloves garlic1 largecrushed
- sea salt1 unitto taste
- ground black pepper1 unitto taste
- boneless rib eye steaks2 unitabout ¾ -pound each
Method
1
Crush the rosemary leaves gently by hand or with a mortar and pestle to release their oils and fragrance, then transfer to a shallow bowl.
2
Add the crushed garlic, extra virgin olive oil, and balsamic vinegar to the rosemary, whisking together to form a paste-like marinade.
3
Season the boneless rib eye steaks generously on both sides with sea salt and ground black pepper.
4
Coat both steaks thoroughly with the rosemary marinade, pressing the mixture gently onto the meat to ensure good contact.
10 minutes
5
Heat a cast iron skillet or heavy-bottomed pan over medium-high heat until very hot, about 2 minutes.
2 minutes
6
Place the marinated steaks in the hot pan and sear for 6–7 minutes on the first side without moving them, allowing a golden crust to form.
7 minutes
7
Flip the steaks and cook for an additional 5–6 minutes on the second side for medium-rare doneness, or adjust timing based on desired doneness.
6 minutes
8
Transfer the steaks to a warm plate and let rest for 3–5 minutes to allow the juices to redistribute throughout the meat.
5 minutes
9
Serve the Tuscan-style steaks warm, drizzled with any pan juices and remaining marinade if desired.