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Saturday, July 10, 2010

Steak Recipe

4 (6 ounce) rib-eye steaks
2 tablespoons olive oil
salt and freshly ground black pepper to taste
8 cloves garlic, minced
4 sprigs fresh rosemary

Preheat grill for high heat.
Rub each steak lightly with olive oil - this is to ensure that the
steaks don't stick to the grill. Season with salt and pepper. Rub
fresh garlic into both sides of each steak. Let stand for 15 minutes.
Place the steaks on the preheated grill, and immediately turn after
30 seconds (this first turn is to ensure that one side is seared).
Place the fresh rosemary sprigs on top. Cook 7 minutes per side, to
desired doneness, remembering to remove the rosemary sprigs before
turning, and to replace on top of the meat after turning.

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