Rosemary steak "à la plancha"

For 4 people


  • 4 steaks (T-bone, ribeye, etc.)
  • 2 branches of fresh rosemary
  • 2 tbsp olive oil
  • Salt and pepper


- Gently crush the rosemary to extract the aromas.

- Add olive oil, a pinch of salt and freshly ground pepper. Cover the steaks and leave in the fridge for one hour.

- Preheat the oven (60°C).

- Preheat the plancha at maximal temperature.

- Cook the steaks for 1 minute on the frst side and 30 to 45 secondes on the other side for a medium-rare cooking.

- Let the steaks rest, covered with aluminium foil during 5 minutes in the oven.

- Serve with some black olives, provencal tomatoes and grilled polenta.

Bon appétit !

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