Garlic Rosemary Strip Steaks
Garlic Rosemary Strip Steaks are great for a celebration dinner and easy enough for any night of the week. Add a decadent steak dinner to your grilling menu this week.
Servings: 4 Servings
Calories: 334kcal
Ingredients
- 3- 4 thick cut NY Strip Steaks
- 2 tablespoons olive oil
- 3 tablespoons Garlic and Herb Rub
Instructions
- Prepare a grill fire to 350° with pecan or hickory for smoke flavor. We are using the Big Green Egg ceramic grill with lump charcoal and pecan chunks.
- Pat the steaks dry with paper towels, coat with olive oil and sprinkle dry rub over both sides.
- Cook steaks over direct fire with the grill closed for 5 minutes.
- Turn the steaks and continue to cook until desired doneness, about 3- 5 minutes more.
- Remove steaks from grill and rest 5- 10 minutes before serving.
Notes
Store leftover steak in an airtight container in the refrigerator up to 4 days.
Slice steak before reheating. Cook in a skillet coated with olive oil over medium heat, stirring until heated through.
Nutrition
Serving: 1g | Calories: 334kcal | Carbohydrates: 2g | Protein: 23g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 14g | Cholesterol: 67mg | Sodium: 56mg