Tuscan Pan Seared Strip Steak

Tuscan cooks know that all it takes to bring out the flavor of a rich cut of beef is a squeeze of fresh lemon juice.

4 boneless beef strip (shell) steaks, 1 inch thick (8 ounces each)

2 teaspoons olive oil

1 tablespoon chopped fresh rosemary or

1 teaspoon dried rosemary, crumbled

1 teaspoon salt

1 teaspoon coarsely ground black pepper

4 lemon wedges

• Heat 12-inch skillet over high heat until very hot. Brush steaks with olive oil. In small bowl, combine rosemary, salt, and pepper. Use to rub on steaks.
• Place steaks in skillet; reduce heat to mediumhigh. Cook steaks 7 minutes; turn and cook 5 minutes longer for medium-rare or 7 minutes longer for medium. Serve with lemon wedges.

Makes 4 maindish servings

Prep: 5 minutes

Cook: 12 minutes