Steaks As Big As our Head

1. 1

   Rinse the steak under cold running water and pat dry with paper towels.

2. 2

   With a sharp knife, make several small cuts in the meat, without cutting all the way through.

3. 3

   Press a sliver of garlic into each cut.

4. 4

   If you have any garlic left over, set it aside.

5. 5

   In a shallow, non-reactive pan, mix together the olive oil, rosemary, salt, pepper, and any leftover slivers of garlic.

6. 6

   Place the steak in the olive oil marinade and turn to coat.

7. 7

   Let sit at room temperature for about 1/2 hour.

8. 8

   Meanwhile, prepare a charcoal fire or preheat a gas grill for direct grilling over high heat.

9. 9

   Remove the steaks from the pan, discard the marinade, and place the steaks on the grill.

10. 10

    A thicker steak (such as the porterhouse) will take at least 10 minutes per side to reach medium-rare (145 degrees F on an instant-read thermometer) and a thinner steak (such as the T-bone) will take as little as 7 minutes per side.

11. 11

    Remove the steak from the grill and place it on a cutting board.

12. 12

    Cover the meat with a piece of aluminum foil to keep it warm, and allow the meat to rest for 5 minutes before slicing it against the grain.

* Per serving · 4 servings · Values may vary.

No additional tips available.