Heat cast iron skillet over med-high heat.
While skillet heating, clean garlic (if not using a jarred whole clove.) Cut garlic clove in half and rub cut side over each side of the steak. Season steak with salt and pepper. Set aside.
Roughly chop rosemary, oregano and thyme.
When skillet hot, add oil and butter. When butter/oil hot and foaming, add steak.
Cook for 2-3 minutes. Season steak with pepper and flip steak. Cook for another 2-3 minutes (for med-rare) or cooked to desired doneness.
Remove steak from pan to let rest.
Turn heat up to high and add wine, rosemary, thyme and oregano. Cook for 1-2 minutes scraping off the bottom bits. Remove from heat when bottom deglazed and sauce a bit thickened.
Slice steak against the grain and drizzle with sauce. Serve.
Ingredients
Directions
Heat cast iron skillet over med-high heat.
While skillet heating, clean garlic (if not using a jarred whole clove.) Cut garlic clove in half and rub cut side over each side of the steak. Season steak with salt and pepper. Set aside.
Roughly chop rosemary, oregano and thyme.
When skillet hot, add oil and butter. When butter/oil hot and foaming, add steak.
Cook for 2-3 minutes. Season steak with pepper and flip steak. Cook for another 2-3 minutes (for med-rare) or cooked to desired doneness.
Remove steak from pan to let rest.
Turn heat up to high and add wine, rosemary, thyme and oregano. Cook for 1-2 minutes scraping off the bottom bits. Remove from heat when bottom deglazed and sauce a bit thickened.
Slice steak against the grain and drizzle with sauce. Serve.