Recipe courtesy of Al Roker

Steaks As Big As our Head

Save Recipe
  • Level: Easy
  • Total: 1 hr 3 min
  • Prep: 8 min
  • Inactive: 35 min
  • Cook: 20 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  1. Rinse the steak under cold running water and pat dry with paper towels. With a sharp knife, make several small cuts in the meat, without cutting all the way through. Press a sliver of garlic into each cut. If you have any garlic left over, set it aside.
  2. In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slivers of garlic.
  3. Place the steak in the olive oil marinade and turn to coat. Let sit at room temperature for about 1/2 hour.
  4. Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat. Remove the steaks from the pan, discard the marinade, and place the steaks on the grill. A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak (such as the T-bone) will take as little as 7 minutes per side.
  5. Remove the steak from the grill and place it on a cutting board. Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes before slicing it against the grain.
9m Easy 98%
CLASS
22m Easy 99%
CLASS
28m Intermediate 99%
CLASS
44m Intermediate 99%
CLASS

9m Easy 97%
CLASS
Rachael Ray

Cooking a Steak

14m Easy 99%
CLASS
Dana Beninati

Steak Pizzaiola

45m Easy 96%
CLASS

Stream discovery+

Your favorite shows, personalities, and exclusive originals. All in one place.

Subscribe Now