Title: Steak with rosemary oil
 Categories: Main dish, Meats
      Yield: 4 Servings
 
  2 1/2 tb Olive oil
  1 1/2 lb Well-trimmed boneless
           -sirloin or rib-eye steak,
           -cut 3/4 inch thick
           Salt
           Freshly ground pepper
      4    Sprigs (3-inch) fresh
           -rosemary, bruised with the
           -back of a heavy knife
 
  1. In a large heavy skillet, heat 1 tablespoon of the oil. When it
  just begins to smoke, season both sides of the steak generously with
  salt and pepper and cook over moderately high heat for 3 minutes per
  side for medium rare. Transfer the steak to a warmed platter.
  
  2. Add the remaining 1 1/2 tablespoons of oil and the rosemary to the
  skillet and stir frequently until the rosemary begins to color, about
  1 1/2 minutes. Scrape the oil over the steak, garnish with the
  rosemary sprigs and serve.
  
  To complement the flavor of the rosemary, stick with Cabernet
  Sauvignon, which has a hint of herbiness of its own and enough
  acerbity to tolerate the bite of the saut E9ed cherry tomatoes. Among
  a number of possibilities, consider the 1993 Chateau Montelena or the
  1992 Burgess from California-or a Bordeaux, such as the 1992 Chateau
  Leoville Barton.
  
  Reprinted from Food&Wine Magazine website: