Ingredients
The following ingredients have 4 Servings
- 2-4 Ribeye (2) or Strip Steaks (4) (1 1/2 inches thick, I used Kansas City Steaks)
- 3 cloves garlic (finely diced)
- 2 tablespoons fresh rosemary (finely chopped)
- 2 shallots (thinly sliced)
- 3-4 tablespoons butter
- 1 tablespoon olive oil (optional)
- 1 tablespoon white wine
- 2 teaspoons coarse sea salt
- salt and pepper (to taste)
Instruction
- Finely dice or mince rosemary and garlic.
- On a cutting board add 2 teaspoons coarse sea salt, minced rosemary and garlic and mix together and roughly chop all together.
- Rub the garlic and rosemary mixture all over your choice of steak, in this case I used ribeye. Allow to sit at room temperature for 20 minutes.
- Over medium-high heat, heat up your skillet.
- Once heated add butter and olive oil, if you are using.
- Right before you add the steaks to the pan season with pepper and more salt if desired. Add steaks one at a time, I cook two at a time and cook about 1-2 minutes on one side then flip and cook for another 1-2 minutes.
- Turn steaks again, add wine and shallots and cook 2 or 3 more minutes.
- Depending how you want your steak cooked, turn your steak once more and cook for another 2-3 minutes.
- Once cooked to desired temperature, remove skillet from the heat. Remove steaks and let rest for 5 minutes.
- Right before serving, drizzle remaining liquids and shallots from pan over the steak.
