Serves 4.
Note: The Italians have perfected the art of perfectly grilled steak. This one is seasoned with a bit a garlic and rosemary, but rest assured, it tastes terrific with just salt and pepper, too. From Meredith Deeds.
• 1 (1 1⁄2 in.-thick) ribeye steak (about 1 1/4 lb.)
• 1/2 tsp. salt, divided
• 2 tbsp. extra-virgin olive oil, divided
• 2 tsp. minced fresh rosemary
• 1 garlic clove, minced
• 1/4 tsp. freshly ground black pepper
• Lemon wedges, for serving
Directions
Season steak with 1/4 teaspoon salt and let it sit at room temperature for 1 hour. In a small bowl, combine 1 tablespoon oil, rosemary, garlic and remaining 1/4 teaspoon salt and pepper. Set aside.
Heat a charcoal grill or set a gas grill to high; bank coals or turn off burner on one side. Brush the rosemary-garlic oil on both sides of the steak. Place on the hottest part of grill, flipping once, until browned, 4 to 6 minutes. Cook to desired doneness, another 4 to 6 minutes for medium-rare, or until an instant-read thermometer reads 125 degrees. If the outside starts to burn before the steak is fully cooked, move the meat to the cooler side of the grill until done.
Let steaks rest 5 to 10 minutes; cut into 1/2-inch slices against the grain. Drizzle the steak with the remaining 1 tablespoon oil, and serve with lemon wedges on the side.
Nutrition information per serving:
Calories290Carbohydrates0 gProtein34 gFat17 gSaturated fat5 gCholesterol100 mgSodium340 mg
Total sugars0 g
Dietary fiber0 g
Exchanges per serving: 5 lean protein, 1 ½ fat.
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