4 – 2″ thick steaks: use NY Strip, Porterhouse, T-bone or Tenderloin, each about 8 oz
Kosher salt and freshly ground black pepper

4 sprigs thyme or rosemary
2 garlic cloves
2 shallots, thinly sliced
3 Tbsp Olive Wood Smoked Olive Oil

Season the steaks on all sides with salt and pepper. Make the marinade: combine 2 Tbsp Smoked Olive Oil, sliced shallots, fresh rosemary, and garlic in a gallon-sized resealable bag, shaking to roughly “mix” the ingredients.

Put the steaks in the resealable bag of marinade (make two bags if necessary). Seal and shake, coating the steaks in marinade. Allow meat to marinate for two hours.

Prepare your charcoal or gas grill for grilling. While the grill heats up, remove the steaks from the marinade and pat filets dry. Grill steaks to preferred degree of doneness.

Serve immediately.


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