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| Rosemary and Garlic Rib-Eye | |||||
| Ingredients: | |||||
| 4 10 oz | rib eye steaks; 1 1/2 inch thick | ||||
| 1/2 cup | olive oil | ||||
| 4 each | garlic cloves; minced | ||||
| 4 sprigs | rosemary; whole | ||||
| salt and pepper to taste | |||||
| Directions: | |||||
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Bring steaks to room temperature. Season with salt and pepper. One half hour before you are ready to grill your steak, combine the garlic, rosemary sprigs and olive oil in a shallow bowl to incorporate the flavors.
2.Just before the steaks go on the grill, brush them with the oil using the sprigs of rosemary as the brushes. Brush occasionally during the cooking time on the grill with the sprigs. Grill to desired doneness; about 7 minutes per side for medium-rare, turning 3 times. 3.Set the sprigs on the steaks while they are cooking, when not brushing. Allow steaks to rest for 5 minutes before serving. |
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