We developed this technique specifically for lean grass-fed steaks. Turn them frequently to cook evenly and prevent the exterior from toughening. Baste after every turn so the sizzling surface stays moist.
3 tablespoons olive oil, divided
2 (8-oz.) 1 1/2-in.-thick grass-fed New York strip steaks, trimmed
1 teaspoon kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 (3-in.) rosemary sprig
1 garlic clove, crushed
Rosemary leaves (optional)
Est. added sugars 0g
How to Make It
Heat grill pan over medium-high. Brush 1 tablespoon oil on steaks; sprinkle with 1/2 teaspoon each salt and pepper.
Add rosemary sprig, garlic, and 1 tablespoon oil to pan. Add steaks; cook 9 minutes or until desired degree of doneness, turning steaks and basting with oil once every minute.
Place steaks on a cutting board; let stand 5 minutes. Slice steaks across grain; place on a platter. Drizzle with juices from cutting board and remaining 1 tablespoon oil. Sprinkle with remaining 1/2 teaspoon each salt and pepper. Garnish with rosemary leaves, if desired.
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