Lemon-Oregano Rubbed Steaks
Makes about 3 tablespoons rub
2 pounds beef
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tenderloin, top loin,
ribeye or
top sirloin steaks,
Fact Box
Steak Preparation
For naturally tender steaks, a simple rub using fresh herbs and garlic adds a depth of flavor. For less tender steaks, a basic marinade incorporating acidic ingredients tenderizes and adds flavor. Marinate the steaks at least six hours, but no more than 24 hours to help achieve perfect results.
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cut 1 inch thick
OR
2 pounds top blade
(flat iron) steaks
(about 8 ounces
each)
4 pounds T-bone or
porterhouse steaks,
Rub:
1/4 cup chopped fresh
oregano or
1 tablespoon
dried oregano leaves
1 tablespoon freshly
grated lemon peel
4 cloves garlic, minced
1 teaspoon pepper
Combine rub ingredients; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (1458F) to medium (1608F) doneness, turning occasionally.
Serve half of steaks immediately, as desired. Cover and refrigerate remaining steaks for later use. Before serving, carve steaks into slices; season with salt and pepper, as desired.