For great steak, start with a well-marbled piece of meat. If you?d rather not cut the roast into steaks yourself, ask your butcher to do it.
Combine the oil, rosemary, fennel seed, 1 tsp. salt, and 1 tsp. pepper in a small bowl. Set about 6 Tbs. of the marinade aside.
Put the steaks in two shallow baking pans. Pour the remaining marinade over the steaks. Cover and marinate at room temperature for 2 hours, turning every 30 minutes.
Heat the oven to 425F. Remove the steaks from the marinade, scrape off the herbs, and pat dry with paper towels. Season each steak with 1/2 tsp. each salt and pepper. Heat two 12-inch ovenproof skillets (preferably cast iron) over high heat until hot. Turn your exhaust fan on high. Cook the steaks, undisturbed, until a deep brown crust has formed, 3 to 4 minutes. Flip the steaks and brown the other side, 3 to 4 minutes more. (Alternatively, heat one skillet, sear one steak at a time, and transfer to a baking sheet for roasting.)
Put the skillets in the oven and roast until an instant-read thermometer inserted into a thick part of the steaks registers 115F to 120F for rare, or 125F to 130F for medium rare, about 20 minutes for rare and about 25 minutes for medium rare. Transfer the steaks to a large cutting board, tent them loosely with foil, and let them rest for at least 10 minutes, To serve, carve the meat from the bone and then cut the meat across the grain into 1/2-inch-thick slices. Brush the sliced meat with the reserved marinade and serve.
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Serving Size: 1 Serving (9g) | ||
Recipe Makes: 8 | ||
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Calories: 66 | ||
Calories from Fat: 65 (98%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.2g | 10 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 20.6mg | 1 % | |
Potassium 22.7mg | 1 % | |
Total Carbohydrate 0.7g | 0 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 0.2g | ||
Protein 0.2g | 0 % | |
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: 66
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