Black Peppercorn Steak with Olive Wood Smoked Infused Olive Oil
- 3 Tablespoons Rocky Mountain Olive Oil Company Olive Wood Smoked Infused Olive Oil, divided
- 1 (8 oz) 1 ½ inch New York strip stakes, trimmed
- 2 teaspoons Grind Spice Co. Black Peppercorn Steak Seasoning
- 1 garlic clove, crushed
- 1 sprig of rosemary
Trim fat off the steaks, remove skin from garlic and crush it.
Heat the grill pan over medium-high. Brush 1 tablespoon of the oil on the steaks and sprinkle each side liberally with the steak seasoning, reserving about half a teaspoon.
Add the sprig of rosemary, garlic and another tablespoon of olive oil to the heated pan. Add the steaks and cook for 9 minutes or until desired degree of doneness, turning steaks and basting with olive oil every minute.
Once cooked, place the steaks on the cutting board and let stand 5 minutes. Slice steaks across the grain and place on a serving platter.
Drizzle the steak with the remaining 1 tablespoon of olive oil and the remaining steak seasoning. Serve alongside sweet roasted carrots or savory roasted potatoes and fresh salad for an epic, easy to make feast.