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Grilled Steak With Rosemary Recipe

Recipe by Pedro M. A. Neves

This Italian-inspired grilled steak with rosemary delivers tender, juicy beef infused with the aromatic essence of fresh herbs and garlic. The simple marinade of extra virgin olive oil, rosemary, and crushed garlic creates a classic preparation that highlights quality meat and Mediterranean flavors. A perfect dish for outdoor entertaining or an elegant weeknight dinner.

Ingredients

• 4 ribeye or New York strip steaks, 250g (8-9 oz) each, 4 cm (1.5 inches) thick
• 75ml (5 tablespoons) extra virgin olive oil
• 6 sprigs fresh rosemary
• 8 garlic cloves, crushed
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• Zest of 1 lemon

Instructions

1. Pat steaks dry with paper towels and place on a cutting board. This removes surface moisture for better browning.

2. Combine olive oil, crushed garlic, rosemary sprigs, oregano, and lemon zest in a shallow bowl. Let the marinade infuse for 5 minutes.

3. Brush both sides of each steak generously with the rosemary-garlic marinade, reserving some for basting during cooking.

4. Preheat a grill or grill pan to high heat (230°C/450°F) for 5 minutes until very hot.

5. Season steaks with sea salt and black pepper on both sides just before grilling.

6. Place steaks on the hot grill and cook for 4-5 minutes without moving them, until a golden crust forms on the first side.

7. Flip steaks once and cook for another 3-4 minutes for medium-rare (internal temperature 52-55°C/125-130°F). Baste with reserved marinade during cooking.

8. Transfer steaks to a warm plate and let rest for 3-4 minutes before serving. This allows juices to redistribute throughout the meat.

Substitutions

• For a leaner option, use sirloin steaks (200g/7 oz each) and reduce cooking time by 1-2 minutes per side
• Substitute rosemary with thyme or oregano for different Mediterranean herbaceous notes
• For dairy-free garlic aioli, blend the reserved marinade with lemon juice instead of using it raw
• Replace olive oil with avocado oil for a higher smoke point if preferred

Tips

• Bring steaks to room temperature for 15 minutes before grilling to ensure even cooking throughout
• Do not flip steaks repeatedly; a single flip creates the best crust development and retains internal moisture
• Rest the cooked steaks away from direct heat to allow carryover cooking and juice retention

This preparation reflects the Italian tradition of grilling steaks al forno, where premium beef is honored with minimal seasoning and high-heat cooking to showcase both the meat quality and fresh herbs from the Mediterranean pantry. Such grilled preparations are especially popular in Tuscany and central Italy.

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