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Rosemary: This piney herb adds great flavor to many meats, but the surprise is how good it is for you. It has anti-inflammatory chemicals, making it useful in the treatment of liver and heart disease as well as asthma. It seems to have some potent anti-tumor properties and has been researched for its use against breast, colon and skin cancer. Although still being researched, it may be a useful tonic for the brain and has been used since ancient times as a memory enhancer. Although it is just fine in foods, you should avoid strong tinctures of rosemary if you are pregnant.
helps prevent inflammation

Recipe

Pan-Seared Rib-Eye Steaks with Porcini and Rosemary Rub

serves
prep time: 10
cook time: 138

ingredients

2 2 inch-thick grass-fed boneless rib-eye steaks (about 3 pounds total)
1/2 cup soy sauce
1 1/2 teaspoons dried porcini mushrooms* (half of 1 tablespoon package)
1 tablespoon finely chopped fresh rosemary
2 teaspoons coarsely ground black pepper
1 tablespoon olive oil

directions

Place steaks and soy sauce in large resealable plastic bag. Seal bag, releasing excess air, turn to coat. Let steaks marinate at room temperature 2 hours, turning occasionally.

Process porcini mushrooms in spice mill to fine powder. Mix 4 1/2 teaspoons mushroom powder, rosemary, and pepper in small bowl (reserve any remaining powder for another use).

Drain steaks, pat dry. Sprinkle mushroom-rosemary rub generously over both sides of steaks, pressing to adhere.

Heat oil in heavy large skillet (preferably cast-iron) over medium-high heat. Fry steaks until browned and cooked to desired doneness, about 8 minutes per side for rare, adjusting heat to medium if browning too quickly.

Transfer steaks to plate, tent with foil to keep warm. Let rest 10 minutes. Cut into 0.5 inch-thick slices and serve.

*Available in the produce section of many supermarkets and at specialty foods stores and Italian markets.