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

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

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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