Rosemary Garlic Strip Steak
Rosemary Garlic Strip Steak is a simple grilled dinner that relies on a hard sear and a long rest. The garlic and olive oil rub clings to the meat, while rosemary laid on top scents each steak as it cooks. Starting on the hottest grill and finishing over gentler heat browns the outside without overcooking the middle. Slicing thinly across the grain keeps every piece tender, which makes it a good pick for a Father's Day meal.
Instructions
Rub both sides of each steak with the minced garlic, then coat them with the olive oil.
Season the steaks with salt and black pepper. Set your grill to its highest heat and lay the steaks on the grates.
Place a sprig of rosemary on top of each steak so the herb warms and perfumes the meat as it cooks.
Sear the steaks for 2 to 3 minutes on each side. Then move them to a medium grill temperature.
Continue cooking until the internal temperature reaches the doneness you like.
Rest the steaks for 10 minutes. Slice them thinly across the grain on a bias and serve.
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