JimK
TVWBB 1-Star Olympian
Season your favorite steak with kosher salt, fresh ground black pepper, garlic powder and italian seasoning. You can give it a light coat of olive oil first, if you please:
Halve some cherry tomatoes (or quarter them, depending on their size) and cut the top off a head of garlic. Gather up some fresh oregano if you have it, or use dried:
Put a couple tablespoons of oil in an oven proof skillet and heat to medium high. Once its hot, add the steak and garlic, cut side down:
Cook for about 4 minutes and flip:
After 4 minutes a side, put the entire skillet into a 350 degree oven and cook to five degrees below your desired temp. Then rest the steak on the counter for a five minutes, loosely tented with foil. Put the skillet back over medium heat and add the tomato, along with some of the garlic you just roasted, diced up. Add a bit of wine if you like, for added flavor and to deglaze your pan. Plate your steak with the tomato/garlic mixture on top and add your chopped fresh herbs to finish. You can also give a light drizzle of balsamic vinegar to finish.
Enjoy!
Halve some cherry tomatoes (or quarter them, depending on their size) and cut the top off a head of garlic. Gather up some fresh oregano if you have it, or use dried:
Put a couple tablespoons of oil in an oven proof skillet and heat to medium high. Once its hot, add the steak and garlic, cut side down:
Cook for about 4 minutes and flip:
After 4 minutes a side, put the entire skillet into a 350 degree oven and cook to five degrees below your desired temp. Then rest the steak on the counter for a five minutes, loosely tented with foil. Put the skillet back over medium heat and add the tomato, along with some of the garlic you just roasted, diced up. Add a bit of wine if you like, for added flavor and to deglaze your pan. Plate your steak with the tomato/garlic mixture on top and add your chopped fresh herbs to finish. You can also give a light drizzle of balsamic vinegar to finish.
Enjoy!