|Olive oil||1 Tablespoon, extra virgin|
In a cold pan, add 3 tbsp olive oil and the spring of rosemary.
Sprinkle the steak with salt and pepper on both sides, evenly.
When the rosemary starts to sizzle a little, add in the steak.
Cook the steak for 5 minutes (or depending on the thickness) for a nice caramelized crust.
Cook the other side by flipping it.
Remove from heat and let it sit for a few minutes.
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