Easy Italian Garlic Rosemary Steak
Easy Italian Garlic Rosemary Steak-a really simple steak recipe with flavorful ingredients. Make this delicious Italian steak recipe with your grill pan or cast iron pan. It’s perfect for a weeknight meal or any special occasion. Ready in 15 minutes!
Servings: 3
Ingredients
- For the steak:
- 3 sirloin or rib-eye steaks about 1 ¼ inch thick
- 3 teaspoons sea salt or more, to taste
- freshly ground pepper
- 4 Tablespoon extra-virgin olive oil or canola, peanut, vegetable, divided
- 2 cloves garlic peeled
- 2 sprigs fresh rosemary or thyme, or sage or a combo
- For the ammoglio sauce: optional:
- ½ cup extra-virgin olive oil
- juice of one lemon
- 2 large tomatoes chopped in small pieces
- 1 clove garlic minced
- 1 Tablespoon chopped fresh rosemary
- ½-1 teaspoon sea salt
Instructions
- For the ammoglio sauce: This easy fresh tomato sauce is optional. In a medium bowl, whisk together the ammoglio ingredients. Set aside at room temperature for at least 45 minutes and prep the steak.
- Heat the grill pan: Heat a grill pan (or cast-iron pan) over medium-high heat. Drizzle on an even layer of olive oil (I used about 2 tablespoons of extra-virgin olive oil). Heat the oil until you’ll see it shimmering.
- Cook the steaks: Sear the steaks on both sides (depending on how you would like it cooked and how thick your steak is. I like medium-rare and did 3-4 minutes per side, flipping the steak every minute to it evenly cooked).
- Cook the garlic with rosemary: During the last few minutes of cooking, remove the steaks to a dish and if needed, add a little more olive oil to the pan (1-2 tablespoons). Add in the garlic and fresh rosemary. Let the garlic get some color (keep it moving so it doesn’t burn).
- Finish off the steak: Return the steak to the pan with the garlic and rosemary and oil and let it get some of the flavorings (I turned mine once, keeping it not even 1 minute per side…it’s a very quick part of the cooking just to get it infused with all the flavors).
- Let the steak rest: Carefully place the steaks on a large cutting board and let it rest. You could drizzle garlic-rosemary oil from pan on top of the steak (or you could toss it, it’s up to you). Let the steak rest for about 10 minutes.
- Cut the steak and serve: Once the steak has rested, cut the rested steaks into slices about ¼ to ½ inch thick. Sprinkle on some salt (if needed, to taste)and freshly ground pepper (if you like). Serve with the ammoglio sauce (if you’re using it)or whatever sauce and sides you like. Enjoy!