Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Star Anise & Rosemary Rib-Eye Steak

Scott Phillips

Servings: four to six.

In an unusual but inspired twist, this recipe combines the decidedly Eastern flavor of star anise with a very Western herb: fresh rosemary. For a quick and delicious second meal, grill a larger steak and use the leftovers in Vietnamese Beef Noodle Soup.


  • 1 Tbs. chopped fresh rosemary
  • 1 tsp. ground star anise or 1/2 tsp. Chinese five-spice powder
  • Kosher salt and freshly ground black pepper
  • 2 tsp. olive oil; more as needed
  • 1 1-1/2 to 2-inch-thick boneless rib-eye steak (1-1/2 to 2 lb.)

Nutritional Information

  • Nutritional Sample Size based on six servings without oil
  • Calories (kcal) : 190
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 5
  • Cholesterol (mg): 50
  • Sodium (mg): 420
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 21


  • In a small bowl, combine the rosemary and star anise with 2 tsp. kosher salt and 1 tsp. pepper. Coat the steak on both sides with the oil and rub the seasoning mix all over both sides, too. Set aside for half an hour at room temperature or, for even more flavor, wrap the steak in plastic wrap and refrigerate for at least 2 hours and up to 24 hours. (If refrigerating the steak, let it sit at room temperature for at least 15 min. before cooking it).
  • Turn on your exhaust fan. Have ready a warm platter. Heat a heavy-based (preferably cast-iron) skillet that’s large enough to hold the steak over high heat until quite hot. (If not using cast iron, add 1 Tbs. oil to the pan and heat over medium-high heat.) Test by touching the steak to the pan surface; it will sizzle briskly when ready. Immediately drop in the steak and sear one side for 3 min. Sneak a peek to see if the steak is nicely browned. If not, continue to sear that side for another minute or so. Flip the steak and sear the other side for 3 min. Reduce the heat to medium-high if using cast-iron (medium if using another heavy pan), and cook for another 4 to 6 min. Flip and cook until a digital instant-read thermometer in the center of the meat reads 120°F for rare, 125°F for medium rare, and 130°F for medium, another 4 to 8 min., depending on thickness. Transfer the steak to the warm platter and let it rest, covered loosely with foil, for 5 to 7 min. To serve, slice the steak into 1/2-inch-thick strips, or cut the meat into four smaller pieces. Serve immediately.


Rib-eye, cut from the prime rib area of the upper back, is the most flavorful and fattiest of the common steaks. Butchers often cut this steak too thin so that a single steak will weigh a pound or less. But it’s better to buy it thick, preferably at least 1-1/2 inches, because it cooks better.


Rate or Review


We haven't received any reviews yet for this recipe.

Have you made it? Tell us what you thought!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial