Rosemary-Kissed Balsamic Steak

INGREDIENTS: * TEA TREE PRODUCTS

  • 2 ribeye steaks (about 1 inch thick)

  • 2 tbsp *GARLIC OLIVE OIL*

  • 1 tbsp *ROSEMARY OLIVE OIl*

  • 3 tbsp *fig BALSAMIC VINEGAR*

  • 2 cloves garlic, minced

  • 1 tsp dried rosemary

  • SALT and COARSE BLACK PEPPER to taste

  • Fresh rosemary sprigs, for garnish (optional)

DIRECTIONS:

  1. Prepare the Marinade: In a small bowl, mix GARLIC OLIVE OIL, ROSEMARY OLIVE OIL, PREMIUM BALSAMIC VINEGAR, minced garlic, dried rosemary, SALT, and COARSE BLACK PEPPER. Pour the mixture over the steaks, making sure they're well-coated. Let the steaks marinate at room temperature for 30 minutes, or refrigerate for up to 2 hours.

  2. Cook the Steaks: Preheat a cast-iron skillet or heavy pan over medium-high heat. Once the pan is hot, add a small amount of GARLIC OLIVE OIL to prevent sticking.Remove the steaks from the marinade and shake off any excess. Sear the steaks in the hot skillet for 3-4 minutes on each side for medium-rare, or longer if desired.

  3. Glaze with Balsamic: Reduce the heat to medium-low and pour the remaining marinade into the pan with the steaks. Cook for an additional 1-2 minutes, spooning the balsamic glaze over the steaks as they cook.

  4. Rest and Serve: Remove the steaks from the pan and let them rest for 5 minutes before slicing. Garnish with fresh rosemary sprigs if desired and serve with your favorite sides.