Serves: 1 to 2
1.5 – 2 lbs. T-Bone Steak
1 ½ teaspoons fresh rosemary, finely chopped
1 ½ teaspoons fresh sage, chopped
1 ½ teaspoons fresh thyme, chopped
¼ extra virgin olive oil
1 ½ teaspoons kosher salt
1 teaspoon crushed black pepper
Pre-heat grill to medium-high heat. Make sure grill is hot, clean and lubricated before use.
In a small bowl, mix all ingredients together, except the steak, until well combined. Brush both sides of the steak with the marinade and grill immediately or cover and refrigerate for up to one hour. Bring meat to room temperature before grilling.
Place steak on the grill and don’t touch for 3 to 4 minutes, so that the steak gets a good sear and begins to caramelize. Use tongs to lift a corner and check for grill marks, then turn steak 45 degrees and cook for another 3 minutes to achieve “X” marks. Once achieved, flip steak over and repeat.
insert a meat thermometer in both sides to check for desired doneness, then remove from grill and let rest for at least five minutes. Cut the meat away from the bone and carve against the grain before serving. Enjoy with a simple salad and a glass of Chianti.