Rosemary Steaks

MEAT!

I love steaks. And clearly I’m not the only one — did you know our university’s mascot is, in fact, a Longhorn cattle? I can’t think of any other place that would happily eat their alma mater’s ambassador. But let’s face it, they’re delicious. A slab of meat and a little heat is all you need. Well, okay, not entirely. You need a couple other things. But not many!

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First, you need salt, pepper, and rosemary. I can’t give you exact measurements, you just sprinkle them all on. Make it look like this and you can’t go wrong.

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Then put them seasoning-side-down in a pan with just a little oil. Important tip: you want the pan to be hot before you put the meat in. Not spattering oil everywhere, just hot enough to make the meat sizzle when you put it in. And hey, now that the underside is exposed, you can season it too.

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You want to only have to flip the meat one time, which means you want to leave it until the cooked part is climbing more than halfway up the sides, and the bottom is nice and browned. After you flip it, you can either play forensic detective with your steaks trying to figure out when they’re done, or you can just get out your trusty meat thermometer and pull them off the heat when they’re exactly 150 degrees F.

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Transfer your steaks over to their respective plates, but don’t turn the heat off yet. See all that fantastic brown stuff the meat left behind? We want it off the pan and into our sauce. So we’re going to pour in about 1/4 cup of red wine vinegar and deglaze that mofo. This is one of those foods that ought to be gluten-free, as long as you’re using real red wine vinegar and not some “red wine flavored” knockoff. Above all, make sure the word “malt” isn’t anywhere on the label, because that could mean barley, which would mean gluten. You could also substitute a balsamic vinegar, if you happen to have that instead.

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There’s no real reason for this extra shot, but photos of pouring liquid look cool. Just milliseconds before it hit the pan!

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The mad bubbling will do most of the work, but you can help it along by scraping up any remaining brown bits with a wooden spoon. A few moments later you’ll be left with an incredible sauce infused with all the flavors of the meal.

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Drizzle the sauce over the steaks, and prepare to experience a serious meat coma.

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Happy Eating!

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Rosemary Steaks

2-4 steaks
Salt
Pepper
Rosemary
1/4 cup red wine vinegar