Lunch
Garlic & Rosemary Strip Steak
Dad’s favourite joke goes great with dad’s favourite meal. Whether you’re making him a special meal or he’d rather work his magic, GreenPan makes Father’s Day feasts easy. Here’s a fantastic garlic and rosemary strip steak if you’re looking for something special.
Servings:
2
Total Time:
15m
Prep Time:
10m
Cooking Time:
5m
Ingredients
- 2 strip steaks, 4-5cm thick, set out at room temperature for 30 minutes
- 1 tablespoon olive oil
- 1 to 2 garlic cloves, minced
- Salt and freshly ground black pepper to taste
- 6 to 8 garlic cloves, peeled
- 2 to 3 sprigs fresh rosemary
READY TO COOK!
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Preparation Instructions
- Fit your GreenPan Contact Grill with grill plates. Turn dial to “Both” and preheat to 230°C in the closed position.
- Combine oil and minced garlic in a small bowl. Brush evenly over all sides of steak. Season steaks generously with salt and freshly ground black pepper.
- Use tongs to carefully transfer steaks to the grill. Close lid and grill for about 4 minutes. Check internal temperature with a digital thermometer. Aim for 50°C for medium rare and up to 60°F for medium well. (Note: these temps factor in the 2-5°C temperature increase in steaks while resting—we like to pull them early so they don’t overcook.)
- Add garlic cloves and fresh rosemary sprigs to grill, close lid, and continue cooking until desired temperature is reached, another minute or so. Use tongs to transfer steaks to a cutting board or plates and tent loosely with aluminum foil. Allow to rest for 5 minutes before slicing and serving.
Tips
- Easy Steak Topper—Place 1 stick of softened butter in a small bowl. Mash with a fork, till smooth, then stir in 2 tablespoons finely chopped rosemary and 2 cloves crushed garlic, plus salt and pepper to taste. Refrigerate till ready to use. Leftovers make amazing garlic toast.
- Secret to a Great Sear—Let steak sit uncovered in the fridge overnight. This allows the outside to dry out for a beautifully browned crust.
