Seared Steak Tartare with Rosemary

Directions

1. 1.

   Coarsely chop steak into 1/4" pieces, including fat but removing any gristle.

2. 2.

   Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3 1/2"-diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.

3. 3.

   Heat a dry medium skillet, preferably cast-iron, over medium. Cook patty undisturbed until a nicely seared brown crust forms, about 3 minutes. Turn patty and add 1 Tbsp. oil, then rosemary sprig and garlic cloves to skillet. Cook, turning garlic occasionally to keep it from burning, until second side of patty is nicely browned, about 3 minutes (inside will still be fairly pink).

4. 4.

   Transfer steak to a plate and top with rosemary and garlic; sprinkle with sea salt and drizzle with oil.