Rib-Eye, T-Bone, and Strip Steaks Cut Over One Inch

Rib-Eye, T-Bone, and Strip Steaks Cut Over One Inch
Photo by David Loftus

Ingredients

  • ¼ cup savory herbs such as rosemary, thyme, marjoram, oregano, and/or sage
  • ¼ cup olive oil
  • Four-six bone-in or boneless rib-eye, T-bone, and/or strips steaks cut over 1"
  • 6 tablespoon olive oil
  • Canola oil or vegetable oil
  • Sea salt or kosher salt
  • Sea or kosher salt to taste
  • + 4 more ingredients
    • 4 tablespoon unsalted butter
    • 10 cloves garlic
    • 2 tablespoon fresh flat-leaf parsley
    • Freshly ground black pepper to taste

Generously season the steaks with salt and pepper. Press in the seasoning, and dab the meat onto the board to collect any excess. Glisten the meat with canola oil, using the first steak to brush oil onto the others. Preheat the BBQ to medium-high. Put the meat on the well-oiled grill and cook u...

View full recipe at Epicurious

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