Get grilling: Memorial Day cookout recipes

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Charred Garlic Rubbed Rib Steak

Michael Lomonaco

Yield 4-6 ample portions

INGREDIENTS

• 4 - 14- 16 ounce rib steaks cut on the bone

• 3 tablespoons olive oil

• 2 tablespoons garlic, finely chopped

• 1/4 cup Italian parsley leaves, chopped

• 3 tablespoons fresh thyme leaves, chopped

• 2 tablespoons fresh rosemary, chopped

• 1/2 fresh lemon

• Kosher salt

• ground black pepper

DIRECTIONS

1. Combine the oil, garlic and herbs in a small bowl, set aside

2. Season the rib steaks with half the oil-herb seasoning mix and marinate at room temperature for 20 minutes before grilling.

3. Pre-heat an outdoor grill to medium high heat for 15 minutes. Preheating is crucial to the type of fast cooking beef requires.

4. Season the steak with salt and pepper and place each of the steak on the hot grill.

5. Cook the steaks on both sides to the desired doneness, medium rare should be take approximately 4-5 minutes per side. After turning the steaks to the second side, brush some additional oil-herb marinade over them for added flavor. Generally, a steak of this size, cooked over a barbecue grill, will cook to medium-rare within about 8-10 minutes (4 minutes on each side) with a blackened exterior and a warm pink interior. Check for doneness by pressing gently with a cautious finger to feel for firmness-the firmer to the touch, the more well-done the beef is.

6. Remove the steaks from the grill and allow to rest for 2 minutes. Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve.