For great steak, start with a well-marbled piece of meat. If you’d rather not cut the roast into steaks yourself, ask your butcher to do it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Combine the oil, rosemary, fennel seed, 1 tsp. salt, and 1 tsp. pepper in a small bowl. Set about 6 Tbs. of the marinade aside.
Put the steaks in two shallow baking pans. Pour the remaining marinade over the steaks. Cover and marinate at room temperature for 2 hours, turning every 30 minutes.
Heat the oven to 425°F. Remove the steaks from the marinade, scrape off the herbs, and pat dry with paper towels. Season each steak with 1/2 tsp. each salt and pepper. Heat two 12-inch ovenproof skillets (preferably cast iron) over high heat until hot. Turn your exhaust fan on high. Cook the steaks, undisturbed, until a deep brown crust has formed, 3 to 4 minutes. Flip the steaks and brown the other side, 3 to 4 minutes more. (Alternatively, heat one skillet, sear one steak at a time, and transfer to a baking sheet for roasting.)
Put the skillets in the oven and roast until an instant-read thermometer inserted into a thick part of the steaks registers 115°F to 120°F for rare, or 125°F to 130°F for medium rare, about 20 minutes for rare and about 25 minutes for medium rare. Transfer the steaks to a large cutting board, tent them loosely with foil, and let them rest for at least 10 minutes, To serve, carve the meat from the bone and then cut the meat across the grain into 1/2-inch-thick slices. Brush the sliced meat with the reserved marinade and serve.
I made half the recipe to feed four. These steaks were absolutely delicious, the marinade imparted a great flavor. I seared them as instructed but took them out of the skillet and placed them on a roasting rack to complete the cooking in the oven.
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?