Roman Steaks
- Total Time
- 30 minutes, plus 2 hours’ marination
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 4 servings
- 2large garlic cloves, peeled and finely chopped
- 1tablespoon finely chopped fresh rosemary
- ½cup olive oil
- Kosher salt and black pepper
- 2rib-eye steaks, each at least 1 pound and 1-inch thick
- Juice of 1 lemon
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
694 calories; 62 grams fat; 19 grams saturated fat; 2 grams trans fat; 36 grams monounsaturated fat; 5 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 33 grams protein; 527 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Using a mortar and pestle, pound the garlic and rosemary to a paste. Stir in the olive oil and season with pepper and a little salt. Place steaks in a shallow baking dish. Rub both sides with salt and pepper and coat with the olive-oil mixture. Cover with plastic wrap, and marinate for up to 2 hours at room temperature, or refrigerate for several hours or up to overnight, turning once or twice.
- Step 2
If steaks have been refrigerated, let them come to room temperature before cooking. Prepare outdoor grill or place broiler rack 4 to 6 inches from the heat source and heat broiler.
- Step 3
Remove steaks from marinade and pat dry with paper towels. Grill or broil a few minutes on each side, until done to taste (about 4 minutes on each side for medium rare). Place on warmed serving platter and squeeze lemon over each steak.
Private Notes
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Cooking Notes
William Wroblicka
If a recipe says "1 tablespoon chopped rosemary," then the rosemary is measured after it's chopped. If a recipe says "1 tablespoon rosemary, chopped," then the rosemary is measured before it's chopped. Mutatis mutandis for any other ingredient.
Deejay
I’ve followed this recipe for years and it never fails to delight. I like to add the zest from the lemon to the marinade. This also works great with lamb chops.
nix
Generally after
Steve
This is fantastic, a go-to steak/lamb chop preparation in our house. Great as is, although I sometimes add a half teaspoon of aleppo pepper for a bit of extra zing.
Casper Pike
I made this by using a preheated cast iron skillet. Very scrummy. Marinade is top notch and the lemon zooms up the taste!!
Deejay
I’ve followed this recipe for years and it never fails to delight. I like to add the zest from the lemon to the marinade. This also works great with lamb chops.
Bailey in LA
Hopefully not a dumb question, but is the TBSP of Rosemary measured before or after it’s chopped?
nix
Generally after
William Wroblicka
If a recipe says "1 tablespoon chopped rosemary," then the rosemary is measured after it's chopped. If a recipe says "1 tablespoon rosemary, chopped," then the rosemary is measured before it's chopped. Mutatis mutandis for any other ingredient.
Nett
The way it's written, after. If it was a tablespoon then you chopped, it would read "1 tablespoon fresh rosemary, finely chopped."
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