Roman Steaks

Name: Roman Steaks
Ingredients: 2 large garlic cloves, peeled and finely chopped; 1 tablespoon finely chopped fresh rosemary; 1/2 cup olive oil; Freshly ground black pepper; Salt; 2 rib-eye steaks, each at least 1 pound and 1 inch thick; Juice of 1 lemon

7 ingredients

9 steps

Ingredients

2 large garlic cloves, peeled and finely chopped
1 tablespoon finely chopped fresh rosemary
1/2 cup olive oil
Freshly ground black pepper
Salt
2 rib-eye steaks, each at least 1 pound and 1 inch thick
Juice of 1 lemon

Directions

1

In a mortar, pound the garlic and rosemary to a paste.
2

Stir in the olive oil and season with pepper and a little salt.
3

Place steaks in a shallow baking dish; rub both sides with salt and pepper and coat with the olive-oil mixture.
4

Cover with plastic wrap; marinate up to 2 hours at room temperature or place in the refrigerator for several hours or overnight, turning once or twice.
5

If steaks are refrigerated, let them come to room temperature up to 2 hours before cooking.
6

Prepare outdoor grill or place broiler rack 4 to 6 inches from heat source and preheat broiler.
7

Remove steaks from marinade and pat dry with paper towels.
8

Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare).
9

Place on warmed serving platter and squeeze lemon over each steak.