Recipe by Chef Jacquie
- 2 T-Bone steaks (1-1/4″ thickness)
- Juice of 1 lemon
- 3 Tablespoons chopped parsley, thyme and rosemary or other favorite herbs
- ¼ cup extra virgin olive oil
- 1/8 teaspoon flaked salt and pepper
Prepare marinade by mixing lemon juice, herbs, oil, salt and pepper.
Place steaks in a deep casserole dish and pour marinade over steaks. Cover dish with plastic wrap and place in the refrigerator for about 4 hours to marinate. Turn the steaks over half way through, so the marinade gets into the steak.
To Prepare grill – brush olive oil on grill and set temperature to high heat.
Remove steaks from marinade, to avoid cross contamination, throw the marinade out. In order to get a crust on steaks, they must be dry. Pat steaks dry with paper towels. and then season with salt and pepper on both sides. Place steaks on grill and they should sizzle.
Cook steaks for 2 minutes on one side, then rotate a 1/2 ” to the right, and cook for another 2 minutes. This will create the lovely cross-hatch mark on your steaks. Turn steaks over and cook another 3 to 4 minutes.
Cover grill and cook steaks until they reach an internal temperature of 120 degrees for rare, 130 degrees for medium rare or 140 degrees for medium.
Remove steaks and place on a platter, drizzle with extra virgin olive oil, flaked salt and fresh chopped herbs. Let steaks rest for about 5 minutes before serving them.