Garlic & Rosemary Steak with ORYCO Pink Salt

A simple skillet steak with garlic, rosemary, and freshly ground Himalayan pink salt.

Serves: 2
Prep: 10 minutes · Cook: approximately 12–18 minutes, plus resting

Ingredients

• 2 boneless steaks, about 8 oz each and 1 inch thick
• 1 tablespoon olive oil
• ½ teaspoon ORYCO coarse Himalayan pink salt, freshly ground
• ¼ teaspoon black pepper
• 1 tablespoon unsalted butter
• 2 garlic cloves, lightly crushed
• 2 rosemary sprigs

Method

1. Pat the steaks dry. Season both sides with the ground pink salt and pepper.
2. Heat the olive oil in a heavy skillet over medium-high heat. Add the steaks and sear for 3–4 minutes per side.
3. Reduce the heat to medium. Add the butter, garlic, and rosemary. Spoon the melted butter over the steaks while continuing to cook.
4. Check the thickest part with a food thermometer. Cook to at least 145°F, then rest for at least 3 minutes before slicing.
5. Serve with roasted vegetables or a fresh salad.

ORYCO tip: Grind coarse crystals before seasoning for a more even coating.

Shop ORYCO Himalayan Pink Salt Coarse — 5 lb Jar