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Rosemary, Lemon and Black Pepper Oil for Steaks


Ingredients

Serves: 1 cup

Cooking time: 10 minutes

  • 1 bunch rosemary leaves
  • thickly-sliced zest of 2 lemons
  • 2 tsp black peppercorns
  • 1 cup extra virgin olive oil


Method

  1. Combine all ingredients in a small saucepan and set over a low heat. Cook oil until it reaches a light simmer (54°C). Hold at the temperature for 5 minutes, then set aside to cool.
  2. Strain through a fine sieve, then pour into Cook® Refillable Oil Sprayer and mist over cooked streaks prior to serving.