Olive Oil-Basted Grass-Fed Strip Steak

• 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)

1. Heat grill pan over medium-high. Brush 1 tablespoon oil on steaks; sprinkle with 1/2 teaspoon each salt and pepper.
2. 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.
3. 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.

olive oil, kosher salt, freshly ground black pepper, rosemary sprig, garlic, rosemary

Taken from www.myrecipes.com/recipe/olive-oil-basted-grass-fed-strip-steak (may not work)