Sage, thyme, and rosemary. If that doesn’t taste like Tuscany, we don’t know what else does… at least that is what we imagine Tuscany would taste like. It is still on our travel bucket list! For now we will live vicariously through our love of Extra Virgin, and this Tuscan Grilled Steak recipe.
The key here is letting the steak marinate at room temperature for an hour or so.If you can’t find garlic infused olive oil, just substitute with one clove of minced garlic with the olive oil. Serve with a simple salad and hearty red wine.
- 1 lb bone-in ribeye, at least 1 inch thick
- 6 sage leaves, minced
- 4 sprigs of thyme, minced
- 1 large sprig of rosemary, minced
- Kosher salt and black pepper
- 2 tablespoons garlic infused olive oil
- Liberally season the steak with salt and pepper on both sides, followed by the herbs. Massage into the steak. Drizzle the steak with olive oil and marinate for at least 30 minutes, but an hour is preferable.
- Heat a grill to 450-500 degrees. Cook the steak for 7 minutes on each side, maybe less, depending on how hot the grill is for medium-rare, 12-14 minutes total. Take of the grill and let the steak rest for 5 minutes on a plate, covered with foil. Carve and serve with a salad, red wine, and crusty bread.