Elevated with a nutty, garlicky sauce.
Top the steaks with the pan sauce. Garnish with the fried rosemary.
Find the lines of muscle (or grain) on the rested steaks; slice crosswise against the grain.
Carefully remove and discard the garlic clove.
Turn off the heat; stir in the vinegar.
Cook on medium-high, stirring constantly and scraping up any fond, 1 to 2 minutes, or until the foam subsides and the butter is fragrant.
To the pan of reserved fond, add the butter and remaining smashed garlic clove.
Leaving any browned bits (or fond) in the pan, transfer to a cutting board; let rest.
Add the seasoned steaks.
To the pan of reserved rosemary oil, add olive oil; heat on medium-high.
Pat the steaks dry with paper towels; season with salt and pepper on all sides.
Leaving any oil in the pan, transfer to a paper towel-lined plate; immediately season with salt.
Add the rosemary leaves. Cook, stirring constantly, 1 to 2 minutes, or until lightly browned and crispy.
In a medium pan, heat a thin layer of oil on medium-high.
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