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.)