Rosemary & Garlic Infused Rib-eye

Rosemary & Garlic Infused Rib-eye Steak

Ingredients:

• 2 boneless rib-eye steaks (1 1/4-inch to 1 1/2-inch thick) - weighing 1 1/2 to 2 lbs total

• salt and pepper to taste

For the Marinade:

• 1 sprig fresh rosemary, finely chopped

• 5 garlic cloves, minced

• 1 tbsp olive oil

• 1 tbsp lemon juice

• grated zest of 1 lemon

1. Whisk together garlic, rosemary, oil, lemon juice and zest.

2. Trim steak of any excess fat. Place in a shallow bowl. Drizzle marinade over steak, tucking some of the marinade into crevices, cover and let marinate for 1 to 2 hours in refrigerator. Remove from refrigerator 20 to 30 minutes before cooking.

3. Heat grill on high for 10 minutes. Oil grill grates to prevent steak from sticking. Lower heat to medium and cook steak for 5 minutes per side. Remove steak from grill, add salt and pepper to taste, allow to rest for 10 minutes before slicing on the diagonal and serving.

Serves: 4

Notes&Tips:

• This steak was done medium (135-140 °F ), if you'd like yours rare (130-135 °F ), reduce the time. Or if you like it done a bit more (140-145 °F ), cook for longer. Keep in mind when cooking steak, the thickness of the steak. The thicker the steak the longer it needs to cook for the desired doneness.

• My preferred grilled steak is cooked without any enhancement - no seasonings. Not even salt and pepper. I like the taste of the meat on its own. Also, when the better cuts of steaks are used (rib-eye, NY Strip, T-Bone, Filet Minion, Porterhouse) they have a lot of flavor on their own. If that makes me a cave-woman carnivore, then I am!

• I do not add salt and pepper (most times) to my steak until after it has been cooked. The salt has a tendency to draw out moisture from the steak and pepper gets burnt on the grill.

• I served this steak with Garlic and Chives Potatoes and Baked Beans.