Tuscan-Style Steak

This recipe works well for T-bone or smaller strip steaks. It uses the Flying Olive EVOO as a tenderizing and flavoring marinade. Yummy! Barb L.

Serves: 2


1 large T-bone steak, about 9oz cut to an even thickness of about 1 inch, or 2 strip steaks, about 7-9 ounces each

1/3 cup Flying Olive Rosemary, Garlic, or Olive Wood Smoked Olive Oil or a Combination (I used 2 Tbsp of each of these)

2 garlic cloves, thinly sliced

3 sprigs of fresh rosemary

Sea salt and freshly ground black pepper


Trim the excess fat off the edge of the steak(s) leaving a little. Pat the steak(s) dry with paper towels. Pour the olive oil into a shallow dish. Add the garlic and rosemary. Place the steak(s) in the oil being sure that some of the garlic and rosemary are on each side.

Cover the dish with a double layer of plastic wrap and let the steak(s) marinate in the refrigerator for 12-24 hours. If possible, turn the steak(s) a couple of times.

Before starting to cook the beef, bring it to room temperature, about 45 minutes to 1 hour.

Pat the steak(s) dry with paper towels. Cook over hot coals or in a grill pan for about 3-4 minutes on one side, then turn the steak(s) over and cook for a further 3 minutes. Cook longer for meat that is less rare. An instant read thermometer should read 125-130 degrees for rare, medium 140-160 degrees.

Take the meat off the grill and let it set for at least 5-10 minutes under loose aluminum foil.

For the T-bone, stand the steak upright with the bone at the bottom. Using a sharp knife, remove the meat from the sides of the bone in one piece. Cut the meat into slices and divide between 2 serving plates. For the strip steaks, place each one on a plate. Pour over the meat juices that have accumulated.

Barb L.