Grilled Steak with Rosemary and Garlic

Name: Grilled Steak with Rosemary and Garlic
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 3 cloves garlic, smashed and finely chopped; 4 servings Kosher salt, plus coarse sea salt, for garnish; 4 servings Extra-virgin olive oil, plus high quality finishing oil, for garnish; 1 kgs porterhouse steaks or other large steaks with a bone; 1 pinch Pinch crushed red pepper flakes; 3 sprigs rosemary, leaves picked and finely chopped

Grilled Steak with Rosemary and Garlic is Head to the store and pick up garlic, pepper flakes, rosemary, and a few other things to make it today.

Instructions

Watch how to make this recipe.

In a small bowl, combine the rosemary leaves, garlic, crushed red pepper and enough olive oil to make a loose paste. Slather the steaks with the mixture and sprinkle them generously with salt.

Ingredients you will need

Red Pepper Flakes

Rosemary

Olive Oil

Garlic

Steak

Salt

Equipment you will use

Bowl

Let the steaks hang out outside the fridge to come to room temperature.

Ingredients you will need

Steak

Preheat the grill to medium-high. Use a wire grill brush to loosen any crud and soot. Wipe the grill down with an oiled side towel to pick up any bits of loosened crud.

Equipment you will use

Grill

Put the steaks on a hot spot on the grill to get a great sear and really create BROWN FOOD! Once both sides of the steak are really nice and brown, move the steak to a cooler part of the grill to allow the steaks to cook to desired temperature. About 5 to 6 minutes on each side for medium-rare.

Ingredients you will need

Cooler

Steak

Equipment you will use

Grill

Remove the steaks from the grill and let rest for 5 to 10 minutes.

Ingredients you will need

Steak

Equipment you will use

Grill

Cut the steak off the bone, slice across the grain and divide among 4 serving plates.

Ingredients you will need

Bone

Steak

Drizzle the steak with a little big fat finishing oil and a sprinkling of sea salt.

Ingredients you will need

Sea Salt

Steak

Cooking Oil

Equipment

Bowl

Grill

Ingredients

Servings:

3cloves

garlic, smashed and finely chopped 4servings

Kosher salt, plus coarse sea salt, for garnish 4servings

Extra-virgin olive oil, plus high quality finishing oil, for garnish 1kgs

porterhouse steaks or other large steaks with a bone 1pinch

Pinch crushed red pepper flakes 3sprigs

rosemary, leaves picked and finely chopped

Recommended wine: Pinot Noir, Merlot, Cabernet Sauvignon

Pinot Noir, Merlot, and Cabernet Sauvignon are my top picks for Steak. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Burn Cottage Cashburn Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.