Seared Steak Tartare With Rosemary Recipes

Steps:

• Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.
• Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.
• Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).
• Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.

Steps:

• In a small skillet over medium-low heat, heat the olive oil and the rosemary, stirring occasionally, for 5 to 10 minutes. Remove from the heat; scrape the rosemary and oil onto a platter or container large enough to hold the steak in a single layer.
• Meanwhile, pat the steak dry and season both sides with salt and pepper to taste.
• In a large, preferably cast-iron, skillet over medium-high heat, heat the 2 tablespoons vegetable oil until hot but not smoking. Carefully add the steak and cook, turning only once, until cooked to the desired degree of doneness, 2 to 3 minutes per side for medium-rare.
• Transfer the steak to the oil-rosemary mixture, turn to coat and set aside to rest for 5 to 10 minutes.
• If desired, using tongs, transfer the steak to a cutting board and cut into thin slices. (If using skirt steak, cut across the grain.) Arrange the steak on individual plates.
• Discard the sprigs of rosemary and drizzle the oil and juices from the plate over each steak. Serve immediately.