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Italian Herb'd New York Strip Steak
Cooking Directions:
Add chopped Basil, Parsley, Oregano, Thyme, and Tarragon to a small bowl and stir in 3⁄4 cup Olive Oil.
Add Sea Salt and Black Pepper to herb mixture, stir gently and cover with plastic wrap. Set aside for 1 hour or longer to let the flavors blend.
Place steak(s) on a plate and season generously with Sea Salt and Black Pepper on both sides, then rub each side of the meat with the remaining Olive Oil.
Heat a charcoal grill or gas grill to medium hot.
Cook steak, flipping once, until browned and cooked to desired doneness, 8–10 minutes for medium rare until the steak's juices appear on top.
Place steak(s) on a platter and let rest for 5 minutes.
Slice steak(s) against the grain and spoon the Italian Herb Mixture over the slices.
Plate and serve with a hearty Perrucci Family Red Wine.
Ingredients:
1 cup chopped Basil
1 cup Italian Parsley Leaves, chopped
2 tbsp. fresh Oregano Leaves, chopped
1 tbsp. fresh Rosemary Leaves, chopped
1 tbsp. fresh Thyme Leaves, chopped
1 tbsp. Tarragon Leaves, chopped
2 cloves minced Garlic
3⁄4 cup plus 2 tbsp. Extra-Virgin Olive Oil
2 tbsp. Sea Salt
1 teaspoon Ground Black Pepper
1 (24 oz.) 2"–3"-thick New York Strip, Rib Eye, or Porterhouse Steak
Total Time:
Prep Time:
Cooking Time:
1 hour, 15 mins
15 min
15 min
