EFK Kitchen Ready
EFK Tuscan Steak with Rosemary & Garlic
Thick ribeye or New York strip steaks seared hard in carbon steel, then basted with butter, crushed garlic, and rosemary before resting and slicing across the grain.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 4–6 servings
Let’s get cooking
Ingredients
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Directions
- Pat the steaks very dry and season with salt and black pepper.
- Heat the de Buyer skillet until very hot, add the high-heat oil, and sear the steaks until a deep crust forms.
- Flip the steaks, then add garlic, rosemary, and butter.
- Baste continuously with the foaming herb butter while cooking to the desired doneness, accounting for carryover heat.
- Rest 8–10 minutes.
- Slice across the grain and spoon the rosemary-garlic butter over the meat before serving.
Equipment
de Buyer 12.5-inch or 14-inch carbon-steel skillet; tongs; instant-read thermometer; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; BlueStar burner.
Food safety & storage
For whole beef steaks, FDA guidance lists 145°F with a 3-minute rest as the safe minimum internal temperature. Use a food thermometer and keep raw-meat utensils and surfaces separate from ready-to-eat foods.
Leftovers & make-ahead
Best fresh. Refrigerate leftovers promptly and use within 3–4 days. Slice cold for salads or sandwiches, or rewarm gently to avoid overcooking.
View this recipe on the original EFK website ↗