Recovered yet from the Thanksgiving weekend? Have you finally gotten all the extra company out of the house? Do you still have some small thread of sanity left? Are you getting tired of leftover turkey and ham yet? Do you need to get some red meat back into your system? Have I asked too many hard questions? Here’s a recipe that doesn’t take a lot of prep work so you can have dinner ready quickly and get back to cleaning up the destruction that surely took place over the long weekend.
- 3 steaks, about 12 oz each (we’ve got grass-fed T-bones tonight)
- 4 cloves garlic, peeled and pressed
- 1 sprig fresh rosemary leaves (about 1 tbsp) finely chopped
- 3 tbsp extra virgin olive oil
- 2 tsp coarse black pepper
- 1/2 tsp sea salt
Using a silicone basting brush (or a spoon will work), coat both sides of the steaks with the mix. Make sure to get all of the rosemary, garlic, and pepper distributed onto all of the steaks. Set aside at room temperature and get the grill warmed up.
My preferred method for cooking these is to first smoke them on the grill at about 220 degrees for 15 minutes, and then to raise the temperature to about 400 (medium-high heat) to finish them – 7 minutes per side on my indirect pellet grill for medium rare (direct heat on a gas grill will probably take closer to 5 minutes per side for medium rare).
These go great with a big green salad (with a little balsamic on top), and some Maple Bourbon Squash on the side. Enjoy!