Rosemary T-Bone Steak (Bistecca al profumo di rosmarino)

Name: Rosemary T-Bone Steak (Bistecca al profumo di rosmarino)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 to 4 serving(s)
Ingredients: 1 T-bone steak, about 1 ½ inches (4 cm) thick, left at room temperature for 30 minutes; 2 tsp fleur de sel; 12 sprigs fresh rosemary

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Preparation 5 min
Cooking 15 min
Servings 4

Featured in RICARDO Magazine BACK TO SCHOOL 2016 (p. 134)

Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs

Ingredients

- 1 T-bone steak, about 1 ½ inches (4 cm) thick, left at room temperature for 30 minutes
- 2 tsp fleur de sel
- 12 sprigs fresh rosemary

Preparation

- Preheat the grill, setting the burners to high. Oil the grate.
- Season the meat with salt on both sides. Do not oil or season the meat with pepper.
- With butcher’s twine, tie the rosemary into 4 small bouquets. Oil and season with salt.
- Grill the meat for 5 minutes on each side or until the desired doneness.
- Meanwhile, quickly grill the rosemary bouquets for about 30 seconds or until bright green. Flip and grill for another 30 seconds. On a serving plate, place 3 bouquets and top with the steak. Rub the meat with the remaining rosemary bouquet. Let rest for 10 minutes.

Rosemary T-Bone Steak (Bistecca al profumo di rosmarino)

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Ingredients

Preparation

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