Recipe courtesy of Nancy Fuller
Total:
3 hr
Active:
30 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Pour the olive oil in a large plastic resealable bag and add in the rosemary, thyme, pinch salt, pinch pepper, the red pepper flakes and garlic. Add the steak to the bag and flip so the steaks are coated with the marinade. Marinate for 2 hours in the refrigerator.

Heat one side of the grill to medium-high heat and the other side of the grill to medium-low heat. Let the steaks come up to room temperature for 30 minutes before grilling.

Let the excess marinade drip off the steaks and sprinkle the steaks generously on both sides with the salt and pepper. Place the steaks on the hotter side of the grill and sear on each side until nicely browned, about 3 minutes per side. Move the steaks to the cooler side of the grill and continue cooking until a meat thermometer reaches 120 degrees F, another 3 minutes per side. Let the steak rest for 10 minutes, the temperature will rise to 125 degrees, for medium rare. If you prefer a medium steak, cook until the temperature reaches 130 degrees, and after resting it should rise to 135 degrees.

Slice and serve the steaks.

IDEAS YOU'LL LOVE

Pan-Seared Rib-Eye

Recipe courtesy of Alton Brown

Rib Eye Steaks with Cowboy Butter

Recipe courtesy of Ree Drummond

Roast Prime Rib of Beef with Horseradish Crust

Recipe courtesy of Tyler Florence

Cauliflower Crust Pizza

Recipe courtesy of Valerie Bertinelli

Beef Short Ribs

Recipe courtesy of Ina Garten

Pan Seared Rib-Eye Steaks with Cowboy Coffee Pan Blend

Recipe courtesy of Grady Spears

Dry Rub Baby Back Ribs

Recipe courtesy of Bobby Deen

Red Wine Braised Short Ribs

Recipe courtesy of Claire Robinson

Braised Short Ribs with Mushrooms

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          Get Cooking