服务：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越南牛肉汤.

Ingredients

1 Tbs. chopped fresh rosemary
1茶匙地面雄狮或1/2茶匙。中国五香粉
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 Sample Size based on six servings without oil
卡路里（KCAL）：190
Fat Calories (kcal): 100
脂肪（G）：11
Saturated Fat (g): 4
多不饱和脂肪（G）：0
Monounsaturated Fat (g): 5
Cholesterol (mg): 50
Sodium (mg): 420
碳水化合物（G）：0
Fiber (g): 0
Protein (g): 21

Preparation

在一个小碗中，将迷迭香和星空八角与2茶匙结合在一起。犹太盐和1茶匙。胡椒。将牛排涂在两侧，并在两侧摩擦调味料。在室温下放置半小时，或者，为了获得更多的风味，将牛排用保鲜膜和冷藏至少2小时，最多24小时。（如果冷藏牛排，请在室温下至少静置15分钟。烹饪之前）。
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.

Tip

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.