4-2" thick steaks: use either strip, porterhouse, t-bone or tenderloin steaks weighing about 8 oz each
Kosher salt and freshly ground pepper
4 sprigs thyme or rosemary (optional)
2 garlic cloves (optional)
2 shallots, thinly sliced (optional)
3 tablespoons The Olive Oil Co. Olive Wood Smoked olive oil
Generously season steaks with salt and pepper. Place 2 tablespoons Smoked Olive Oil, shallots, rosemary, and garlic if using into resealable or vacuum sealing bags. Place steaks in one large or two medium zipper lock bags and seal. Place in fridge for two hours.
After 2 hours, remove the steaks for the fridge and bring to room temperature.
Heat a large cast iron skillet or grill over high heat. Rub the dried steaks with remaining tablespoon of smoked olive oil. Add steaks to the hot pan/grill, sear until well-browned, about 30 seconds per side or until desired cook time.Transfer steak to a cutting board and let rest for 5 minutes. Serve.