When grilling steak, we like to take the grilled meat and let it “marinate” a few minutes in a good, peppery extra virgin olive oil
along with garlic and fresh herbs. It seasons and perfumes the meat beautifully. That’s why we find food blogger Karista Bennett’s
Tuscan grilled rib-eye so appealing: She uses such a method. (Click here to see the recipe.
)Here’s how. First, brush each steak with a little olive oil and sprinkle on some salt and pepper. While the steaks are grilling, gently warm a small sauce pan containing a half cup of good olive oil as well as thin slices of garlic and chopped fresh rosemary.“Do not boil; just gently warm for about 5 minutes,” advises Bennett, who pens the blog Karista’s Kitchen
. The heated oil draws out the flavor of the garlic and rosemary. (We’d opt for our peppery Miller’s Blend or Rich & Robust
oils for this recipe.)Place the warm oil into a large baking dish. When the steaks are done, transfer them to the oil, coating each side. Let the steaks rest in the herb-infused oil for about 5 minutes.Top each steak with garlic and rosemary as well as some oil, which has been flavored further by the juice from the steaks. And then tuck into a beautifully prepared piece of meat. (Click here to see the recipe.
)Bon appétit,Your Friends at California Olive Ranch