Grilled Steak with Rosemary and Garlic
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 528
- Total Fat
- 38
- Saturated Fat
- 15
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 43
- Cholesterol
- 132
- Sodium
- 682
- Total: 40 min
- Prep: 15 min
- Inactive: 10 min
- Cook: 15 min
Ingredients
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
Directions
- 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.