Friday Flashback: Herb-Garlic Grilled Steak

April 15, 2011

With herbs flourishing in the garden again, this weekend might be a good time to give this another go.


A good piece of meat, cooked on the grill, is a classic pleasure. When I saw these ribeyes on sale, I knew they’d make a great weekend supper. I usually keep my steaks quite simple, with just a little pepper and garlic. But now I have a surplus of fresh herbs in the garden so I came up with this rub. Use whatever herbs you like. Next time I might try limiting it to one flavor. This time I pulled a little of everything into the mix for a more complex flavor.

  • Steaks
  • Garlic – about one clove per steak
  • Black Pepper- I would’ve used whole peppercorns but we were out. Coarse ground worked fine.
  • Fresh Herbs – a few sprigs of each; I used rosemary, thyme and oregano here.

Peel the garlic. Crushing it with the flat side of a chef’s knife makes it easy to slip off the peel.

Strip the herbs from the stems, at least enough to get rid of the tough, thick stems.

Throw it all into the food processor.

Process until it’s all finely minced but not pureed.

Add a very generous amount of pepper, a tablespoon or two, and give it another whirl just to mix.

Press the mixture onto one side of each steak.

I let them sit for about an hour before grilling.

Place them on the grill, herb side up. You might want to press the herb mixture down into the meat just a bit as it cooks. Turn the steaks only once while cooking. How long? Depends on the heat, the thickness of the meat and how rare you want them. Use a thermometer if you’re unsure.

Serve them hot off the grill!

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