Makes 2 servings (about 10 slices).
Reprinted from Lunch! Flavorful, Colorful, Powerful Lunch Bowls to Reclaim Your Midday Meal, Copyright © 2018 by Dovetail Press. Text and Recipes by Olivia Mack McCool. Published by Dovetail Press in Brooklyn, New York, a division of Assembly Brands LLC
- 1 sprig rosemary, leaves stripped and finely chopped
- 1 garlic clove, grated
- 1 tablespoon grapeseed oil, plus more for the grill
- 1 teaspoon kosher salt
- Black pepper
- 1 (1-pound) New York strip steak
In a small bowl, mix the rosemary, garlic, oil, salt, and a few grinds of pepper. Rub the mixture all over the steak, transfer it to a plate, and let marinate in the refrigerator for at least 30 minutes and up to 4 hours.
Grill method: Heat your grill to high. Place the steak on the hottest part of the grill and cook for 4 minutes on each side, or until an instant-read thermometer inserted into the meat registers 135F for rare and 140F for medium-rare steak. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
Cast-iron method: Heat the oven to 450F. Heat a cast-iron pan over high heat. Once hot, place the steak in the pan and sear it for 30 seconds on each side. Transfer the pan to the oven and cook for 2 to 3 minutes, or until an instant-read thermometer inserted into the meat registers 135F for rare and 140F for medium-rare steak. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
Once the steak has cooled down, cut it into 1⁄4-inch-thick slices and store in an airtight container in the refrigerator.