Fresh Herb and Olive Oil Marinated Steak
(Recipe by Chef Adam Siegal)
4 grass fed beef steaks
(flank, porterhouse, ribeye, sirloin, strip, or tenderloin)
2 whole sprigs fresh thyme
1 whole sprig rosemary
1 spring fresh sage, including stems and leaves
1 stem basil, including stems and leaves
2 cloves of garlic, crushed
1/4 cup extra virgin olive oil
crushed black pepper to taste
1. Crush herbs and put into large Ziploc bag. Add garlic, olive oil, and pepper to the bag (if your steaks are large, then double the herb marinade).
2. Add your steaks to the bag and coat well with the ingredients in the bag.
3. Refrigerate the Ziploc bag with steaks and marinade 2 hours or overnight.
4. Remove steaks from bag. Brown steaks on top of the stove for a couple of minutes on each side. Then cook as follows:
For Stove top: Heat skillet on medium heat until hot. Place steaks on hot skillet and cook to desired doneness, no more than 5-7 minutes per side.
For Grilling: Place steaks on a grill that is preheated to medium heat, then cook to desired doneness, about 7 minutes per side.
Whichever cooking method you use, DO NOT OVERCOOK!
COOKING TIPS FOR GRASS FED BEEF:
When grilling, baste to add moisture throughout the grilling process.
Always preheat your oven, pan, or grill before cooking grass fed beef.