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 tsp 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 refrigerator for up to 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 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 125 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 chopped fresh herbs. Let steaks rest for 5 minutes before cutting into them.