Grilled Steak with Rosemary and Garlic

Total Time:
40 min
15 min
10 min
15 min

4 servings

  • 3 sprigs rosemary, leaves picked and finely chopped
  • 3 cloves garlic, smashed and finely chopped
  • Pinch crushed red pepper flakes
  • Extra-virgin olive oil, plus high quality finishing oil, for garnish
  • 2 (20-ounce) porterhouse steaks or other large steaks with a bone
  • Kosher salt, plus coarse sea salt, for garnish
Watch how to make this recipe.
  • In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt. Let the steaks hang out outside the fridge to come to room temperature.

  • Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.

  • Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.

  • Remove the steaks from the grill and let rest for 5 to 10 minutes.

  • Cut the steak off the bone, slice across the grain and divide among 4 serving plates. Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

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    This recipe is featured in:

    Great Grilled Mains