Sliced Steak with Herbs

Name: Sliced Steak with Herbs
Ingredients: 1 (3-inch) thick rib-eye or bone in Delmonico steak, about 1 1/2 pounds (24 ounces); Extra-virgin olive oil, for coating and liberal drizzling; Freshly ground black pepper; Sprig fresh rosemary; 1/2 cup freshly chopped parsley leaves; 2 to 3 sprigs fresh oregano or marjoram; Salt; 2 lemon wedges

8 ingredients

6 steps

Ingredients

1 (3-inch) thick rib-eye or bone in Delmonico steak, about 1 1/2 pounds (24 ounces)
Extra-virgin olive oil, for coating and liberal drizzling
Freshly ground black pepper
Sprig fresh rosemary
1/2 cup freshly chopped parsley leaves
2 to 3 sprigs fresh oregano or marjoram
Salt
2 lemon wedges

Directions

1

Heat a cast iron skillet over medium-high heat and the oven to 375 degrees F.
2

Coat meat in olive oil, season with pepper then throw a rosemary sprig into pan and set steak on top.
3

Caramelize the meat evenly on both sides then transfer to oven until cooked to desired doneness, 7 to 8 minutes for medium-rare.
4

Drizzle a carving board with olive oil, place steak on board.
5

Let steak rest then thinly slice against the grain and dress the thinly sliced meat with olive oil, herbs and salt, tossing with tongs to combine.
6

Serve garnished with lemon wedges.