| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Home5 |
1 |
servings |
INGREDIENTS
| 4 |
|
Porterhouse or T-bone steaks; trimmed of excess |
|
|
; fat |
| 2 |
tb |
Olive oil |
| 1/2 |
c |
Mixed fresh herbs; (such as thyme, |
|
|
; rosemary, oregano) |
| 2 |
|
Garlic cloves |
| 1 |
ts |
Salt |
|
|
Black pepper; to taste |
INSTRUCTIONS
Brush the steaks on both sides with 1 T. of the olive oil. Grill or broil
the steaks to the desired doneness. Meanwhile finely chop the herbs with
the garlic. Combine this mixture with the salt in a small mixing bowl and
stir in the remaining oil. Season the herb mixture with pepper.
When the steaks are done cooking, spread them with the herb mixture and
serve immediately. Serves 4.
(I've suggested porterhouse or T-bone steaks since they are my two favorite
cuts but you might want to try tri-tip or rib steaks. They are much less
expensive but a bit tougher than the others.)
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