Happy Hump-Day!

Happy Hump-Day! Looks like nice warm weather, great for grilling!


Don’t run out of gas while grilling this weekend: be sure to refill your propane tank at Quick Fill Propane, 20 lbs. refill for $11.92.


Today’s mid-week grilled goodie is Olive Oil-Basted Grass-Fed Strip Steak. Brushing healthy fat like olive oil onto sizzling grass-fed steak keeps the lean meat juicy and adds rich flavor. We developed this technique specifically for lean grass-fed steaks.

Turn them frequently to cook evenly and prevent the exterior from toughening. Baste after every turn so the sizzling surface stays moist.



  • 3 tablespoons olive oil, divided
  • 2 (8-oz.) 1 1/2-in.-thick grass-fed New York strip steaks, trimmed
  • 1 teaspoon kosher salt, divided
  • 1 teaspoon freshly ground black pepper, divided
  • 1 (3-in.) rosemary sprig
  • 1 garlic clove, crushed
  • Rosemary leaves (optional)

How to Make It

Step 1

Heat grill pan over medium-high. Brush 1 tablespoon oil on steaks; sprinkle with 1/2 teaspoon each salt and pepper.

Step 2

Add rosemary sprig, garlic, and 1 tablespoon oil to pan. Add steaks; cook 9 minutes or until desired degree of doneness, turning steaks and basting with oil once every minute.

Step 3

Place steaks on a cutting board; let stand 5 minutes. Slice steaks across grain; place on a platter. Drizzle with juices from cutting board and remaining 1 tablespoon oil. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Garnish with rosemary leaves, if desired

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