Roman Steaks
This simple recipe, which is adapted from “Mediterranean Cooking” by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results.
- Total:
- Serves: 3 persons
Ingredients
- 2large garlic cloves, peeled and finely chopped
- 1tablespoon finely chopped fresh rosemary
- ½cup olive oil
- Kosher salt and black pepper
- 2rib-eye steaks, each at least 1 pound and 1-inch thick
- Juice of 1 lemon
Instructions
Step 1
Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.Step 2
If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.Step 3
Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.