Tuscan Grilled Rib-eye Steaks
Two hours before you’re ready to grill the steaks, take them out of the refrigerator, set them on a platter and sprinkle one side with Salt and Pepper.
Make a paste with:
4 cloves Garlic, minced
1 teaspoon Shallot Pepper
2 Tablespoons Rosemary Infused Olive Oil
Turn the steaks over and spread paste evenly over them.
Let them sit and allow to come to room temperature.
Grill over medium-high flame for 5 minutes on each side, then move off flame and continue to grill for up to 15 minutes – depending on desired level of doneness.
Over medium heat, saute:
|Super cute tabby in the Degas House garden, New Orleans|