Roman Steaks

Serves : 4

Comments: This recipe appeared in the July 18, 2004, edition of the New York Times magazine. It is an adaptation of a recipe from the cookbook "Mediterranean Cooking" by Paula Wolfert. My husband loves garlic, so we double the number of cloves below.

 

Ingredients:

  • 2 large cloves garlic, peeled
  • 1 tablespoon fresh rosemary
  • 1/2 cup olive oil
  • 2 rib-eye steaks, each about a pound and at least 1 inch thick
  • 1 lemon

Instructions:

Finely chop both the garlic and rosemary, then place both in a mortar and pound to a paste.

Stir in the olive oil along with a few generous shakes of salt and pepper. (If you don't have a mortar and pestle, coarsely chop the garlic, and place it, along with the rosemary, in a mini food processor. Process until both are very finely chopped. Add the oil, salt, and pepper, and process again for a few more seconds.)

Place the steaks in a baking dish, and coat both sides with the oil mixture. Cover with plastic wrap and marinate up to 2 hours at room temperature, or place in the refrigerator for several hours or overnight. Turn once or twice during marination.

If the steaks are refrigerated, let them come to room temperature up to 2 hours before grilling.

Grill the steaks to desired level of doneness, squeeze the lemon over the steaks, and serve immediately.