Tomorrow marks the first day of summer as well as the longest day of the year! It will actually be hot in San Francisco this Summer Solstice, which got me thinking about barbecues and meat. We all know those two words are synonymous with one another and the perfect combo for a damn tasty meal… so, in honor of summer and the many BBQ’s to come, I thought I would whip out the big guns and share my new favorite steak preparation.
I understand that this simple marinade and steak dressing might not be new to everyone, but I can assure you that my taste buds were a flutter when I was first introduced to olive oil poured on steak. My lovely cousins to be, Ian and Masha, grilled up some T-bones and unabashedly drenched their steaks in a nice heap of rich oil. Judd and I were immediately converted! Deciding to give this new found recipe a go, we lathered some raw steaks in extra virgin olive oil, fresh rosemary and salt and pepper. Voila… we had ourselves an AMAZING piece of grilled tasty! Because we are BBQ-less (sadly) we cooked these steaks in a pan, but I want all you summertime grillers to go for the gusto and pop ’em on an open flame.
There is only one rule you must adhere to when making this dish… there is no such thing as too much olive oil, so ahead…. pour a little more on, crack open a beer and enjoy the beauty of summer.
1/2 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup finely chopped rosemary
Two 1-pound steaks, about 2 inches thick
2 teaspoons kosher salt
2 teaspoons coarsely ground pepper
In a sturdy resealable plastic bag or baking dish, combine the olive oil and the rosemary. Season the steaks with salt and pepper and add to the marinade. Let the steaks marinate for 1 hour or refrigerate over night.
Heat a grill pan. Grill over moderately high heat until nicely charred on the top and bottom, about 5-8 minutes per side. Alternatively, build a fire on one side of a charcoal grill or light a gas grill. Grill the steak over moderate heat for 5 minutes on each side. Transfer the steak to the cool side of the grill, close the lid and cook for 5-10 minutes longer. Transfer the steak to a carving board and let rest for 10 minutes. Slice the steak across the grain and serve immediately.