We developed this technique specifically for lean grass-fed steaks. Turn them frequently to cook evenly and prevent the exterior from toughening. Baste after every turn so the sizzling surface stays moist. The olive oil adds an important layer of rich yet healthy fat to grass-fed steaks, which don’t have as much fatty marbling as their grain-fed counterparts. You may need to tip the pan slightly to pool the oil and make it easier scoop it with a spoon.
3 tablespoons olive oil, divided
2 (8-oz.) 1 1/2-in.-thick grass-fed New York strip steaks, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 (3-in.) rosemary sprig
1 garlic clove, crushed
Rosemary leaves (optional)
Est. added sugars 0g
How to Make It
Heat grill pan over medium-high. Brush 1 tablespoon oil on steaks; sprinkle with 1/2 teaspoon each salt and pepper.
Add rosemary sprig, garlic, and 1 tablespoon oil to pan. Add steaks; cook 9 minutes or until desired degree of doneness, turning steaks and basting with oil once every minute.
Place steaks on a cutting board; let stand 5 minutes. Slice steaks across grain; place on a platter. Drizzle with juices from cutting board and remaining 1 tablespoon oil. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Garnish with rosemary leaves, if desired.