I should be trying to regain my title in the Taste of Akron Steak Cookoff tonight…but I don’t have the competitive fire it needs. That said, I still have a steak recipe for you. It just feels like it’s that time of year.
*If you’re in Akron, stop by the Taste of Akron tonight – they have a great sampling from restaurants in the area. Highly recommended.This is a quick, weeknight version of the Italian classic, Bistecca alla Fiorentina, using a simple, olive oil based marinade. Now, I know marinades aren’t supposed to work. They don’t penetrate the meat, leaving only a thin coating of flavor on the outside. In this case, that’s a good thing. I get a thin layer of oil, garlic, lemon, and rosemary flavoring the outside of the steak, and a perfect, beefy, medium-rare center.
*What’s that? You don’t want your steak cooked to medium rare? What is this, communist Russia? Did we lose a war? Why not just boil it? Ahem…sorry. Lost control of myself there for a second. It won’t happen again.
The other benefit of this marinade is that it is oil heavy, and the thin coat of oil left after patting it dry helps browning on a gas grill. I don’t just get a crosshatch of grill marks from the grill grate, I get a sear across the entire surface of the meat.
*Of course, if you use a charcoal grill, you don’t have to worry. Charcoal browns a steak beautifully.
I borrow Jamie Purviance’s trick and add smoking wood and a small bundle of rosemary sprigs to the grill. The rosemary gives the smoke a hint of pine and herbs, adding a subtle wood flavor to the steak.
Recipe: Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade
Adapted From: Jamie Purviance, Weber’s Smoke
- Grill (I love my Weber Summit.)
Grilled T-Bone Steaks with Olive Oil, Lemon, Garlic, and Rosemary Marinade recipe. Grilled t-bone steaks, Italian style.
- 2 (1 1/4 inch thick) T-Bone steaks
- 1/4 cup extra virgin olive oil
- 1 clove garlic, minced
- Juice of 1/2 lemon (about 2 tablespoons)
- 2 teaspoons chopped fresh rosemary
- Smoking wood: 1 cup soaked wood chips (gas grill) or 1 fist-sized wood chunk (charcoal grill)
- 4 sprigs rosemary (plus the stripped rosemary sprig used below)
- Coarse sea salt and coarsely ground black pepper to taste
- Marinate the steak: One to two hours before cooking, whisk the marinade ingredients together in a small bowl. Put the steaks in a gallon zip-top bag and pour the marinade over the steaks. Seal the bag and let the steaks marinate at room temperature, turning occasionally, until it is time to grill.
- Prepare the grill: Preheat the grill, clean the grill grate thoroughly, then set the grill up with a two level fire; half the grill set up for direct high heat and the other half of the grill off. For my Weber Summit, I turn all the burners to high and preheat for fifteen minutes. Then I brush the grate clean with my grill brush, turn off half the burners, and turn on my smoker burner to get it ready for the wood chips.
- Grill the steaks: Remove the steaks from the marinade, then pat dry with paper towels. Add the smoking wood to the grill, put the rosemary sprigs on top, close the lid, and wait for the wood to start smoking. Put the steaks over direct high heat and close the lid to trap the smoke. Cook the first side of the steak until it is crusty brown, about 6 minutes, rotating the steak 90 degrees after about three minutes to add a crosshatch of grill marks. Flip the steak and cook the other side until the steak reaches an internal temperature of 120°F for medium rare, about six more minutes, rotating halfway through. (Cook to 115°F for rare, 130°F for medium). If the heat is too high, and the outside is burning before the steak is cooked through, move it to the indirect side of the grill and cook with the lid closed until you reach the desired doneness.
- Serve: Season the steaks on both sides with the coarse salt and pepper as soon as they come off the grill. Let the steaks rest for ten minutes, then serve.
- Don’t cook the steaks directly over the wood and rosemary. You don’t want the steak directly over burning wood.
- I used huge flakes of Maldon salt on my steak, but any coarse salt (including my usual kosher salt) works. Just make sure to salt the steaks immediately after they come off the grill, so the salt has time to melt over the surface of the steak.
What do you think? Questions? Other ideas? Leave them in the comments section below.
Jamie Purviance, Weber’s Smoke
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