1½ lbs ribeye steak, (about 1-inch thick) or sirloin steak, boneless
salt and pepper, to taste
5 garlic cloves, minced
3 rosemary sprigs
milk
Remove the steaks from the refrigerator.
Rub the steak with salt, pepper, and minced garlic. Allow the steaks to come to room temperature for about 45 minutes.
Place a deep skillet over high heat. Add 2-inch of milk.
Bring the milk to a boil. Add rosemary and seasoned steak.
Place the lid on and let the steaks boil for 6 minutes per side.
Cook them until the internal temperature reaches about 135 degrees F for medium-rare.
Remove the steaks from the skillet. Let it rest for about 10 minutes. Season with more salt and pepper. Serve immediately and enjoy!
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