Ingredients:
2 steaks, your choice of cut - or try 2 strip steaks in 1/2-inch slices
1/2 c. EVOO Robust
2 Tbsp. Traditional or Teriyaki Balsamic
2 tsp. fresh thyme, chopped (or muddled whole sprigs)
2 tsp. fresh rosemary, chopped (or muddled whole sprigs)
2 tsp. sea salt
2 tsp. crushed peppercorns (or try Gourmet Inspirations Smoke & Spice Rub)
Place steak in a baking dish and drizzle with 1/3 cup olive oil, (reserve the remaining oil to sear the steaks) and balsamic. Season with thyme, rosemary, sea salt and Smoke & Spice, coating the steaks thoroughly with the marinade. Marinate the steaks for 2 hours flipping the steaks halfway through, and then letting them finish the last 30 minutes at room temperature. Once marinated, remove the steaks from the marinade letting the excess drip off the steaks.
Heat the remaining 1 1/2 Tbsp. of olive oil over medium high heat - for best results use cast-iron pan and bring up to temperature slowly. Once the oil is hot, add the steaks and sear for about 2 - 3 minutes per side for medium rare or until deeply browned. Remove the steaks from the skillet and set them aside, tented with foil, for 5 minutes before slicing and serving.
