This steak is the most succulent and juice steak I have ever made. You wont even need steak sauce to top it off!
• Season the steak with pepper on both sides.
• Heat skillet over medium high heat until very hot.
• Add 2 Tbsp. EVOO to the pan and place the steak in the pan, allow it to cook on one side for 2-3 min without moving or poking the meat.
• While the steak is cooking, chop the garlic and put it in the remaining EVOO.
• Take the sprigs of rosemary and thyme, wrap the ends with aluminum foil to keep them together and use them as a brush to brush the garlic oil on the steak while it is cooking.
• Flip the steak over, brush with garlic oil, then salt the cooked side.
• After 2-3 min flip the steak over again, and salt that side as well, brushing all sides with the herb brush of garlic oil.
• Add the garlic butter to the top of the steak, and let it melt as the steak cooks.
• When the steak is cooked, remove from pan to a board or plate and allow the steak to rest for approximately 5 min.
• Slice and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (312g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 955 | ||
Calories from Fat: 732 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 81.3g | 108 % | |
Saturated Fat 31g | 155 % | |
Monounsaturated Fat 38.1g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 208mg | 64 % | |
Sodium 201.6mg | 7 % | |
Potassium 902.9mg | 24 % | |
Total Carbohydrate 2.9g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 2.5g | ||
Protein 50.2g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 955
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