2 pound T-bone steak (about 1 1/2 inches thick)

Mediterranean Steak Marinade Recipe:

4 Tbsp Extra Virgin Olive Oil
2 Tbsp dried rosemary
2 Tbsp dried thyme
2 Tbsp chopped garlic (about 4 cloves)
2 Tbsp balsamic vinegar
1 1/2 tsp kosher salt
2 tsp ground pepper


Marinating the steak:

Mix olive oil, rosemary, thyme, garlic, balsamic vinegar, kosher salt and pepper in a large zip top plastic bag.

Add the steak and seal the bag, squeezing out as much air as possible. Mush the bag around to cover steak in the marinade. Refrigerate overnight.

Preparing the steak:

Remove bag with steak from fridge and place on counter for 20 minutes or up to 2 hours to bring it to room temperature.

Preheat a large cast iron skillet over medium heat.
Lightly brush the steak all over with oil and season generously with salt and pepper.
Raise the heat to high, add the steak and cook, turning once, until well browned, about 7 minutes for the first side, and 4 minutes on the second side, for medium-rare.
Hold the steak with tongs and sear the edges. (An instant-read thermometer inserted perpendicularly into the steak registers 125 degrees F for medium rare.)

Transfer the steak to cutting board and cover loosely with foil. Let rest for 5 minutes.

Cut the steak and strip from the bone, and slice against the grain. Transfer to a serving platter and serve au natural, with mustard, compound butter, or horseradish sauce.

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