Rosemary garlic strip steak

This was easy and turned out great.

Serves 4

1 1/2- 2 lbs strip steak

6 cloves garlic, thinly sliced

2 tablespoons fresh rosemary

2 tablespoons olive oil

kosher salt, fresh ground pepper

a few tablespoons white or red wine for deglazing, optional

In a shallow dish (I used a pie pan), combine the garlic, rosemary, and oil. Add the steaks and turn to coat. Let marinate, turning once for at least 30 minutes (or up to a day in the refrigerator)*.

Heat a large skillet over medium heat. Remove the steaks from the marinade (reserve the marinade) and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Cook 5-7 minutes each side. Let rest at least 5 minutes.

Wipe out skillet and return to medium heat. Add the reserved marinade and cook, stirring occasionally until garlic is golden, 2-3 minutes. (I used a little wine to deglaze the pan, as well).

Slice steak, spoon sauce over, and serve.

*The marinade can be prepared and frozen with the steaks for up to 3 months. To cook, thaw the steaks overnight in the refrigerator, and follow recipe instructions, adding 1 tablespoon of olive to skillet when browning the garlic and rosemary.