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