Pan-Seared Steak Burger with Rosemary

The surface of this hand-cut burger will be seared and crisp, the inside medium-rare.

1 (8 oz) New York strip steak, boneless
sea salt
black pepper, freshly ground
1 Tbsp. extra-virgin olive oil
1 sprig rosemary
2 cloves garlic, unpeeled
flaky sea salt

Coarsely chop steak into ¼" pieces, including fat but removing any gristle.

Transfer to a small bowl; season with kosher salt and pepper and toss to combine. Form into a 3½" diameter patty about 1" thick. Season top and bottom generously with kosher salt and pepper.

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).

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

Makes 1 serving.