This dish is easy to make and a twist on steak - great for those meat lovers!
2½ Tbsp olive oil
1½ lb well-trimmed boneless sirloin or ribeye, cut ¾" thick
4 3-inch fresh rosemary sprigs, bruised with back of knife
In a large heavy skillet, heat 1T oil. When begins to smoke, season both sides of meat with generous amount of salt and pepper. Cook over moderately high heat for 3 minutes per side (medium rare). Transfer meat to warmed platter.
Add remaining oil to pan and rosemary. Stir frequently until rosemary begins to color (about 1 1/2 minutes). Scrape oil over meat, garnish with sprigs and serve.