There are endless options for preparing and cooking steaks.   It can be a daunting task to figure it all out so you have a meal that fits the event.

A beef purest will tell you to just get a great cut, bring to room temperature, season and grill it.  Agreed.  However, I sometimes like to switch it up and add a punch.  When its a casual BBQ I always turn to Marinated Skirt Steak and for more formal dinners, I favor my own version of a the traditional Tuscan steak preperation.

The old school way is season (rosemary, thyme, garlic, olive oil and grille a big porterhouse steak, drizzle some olive oil. Then slice and and put it all back together around the bone and serve it on one platter.  That’s great if you are having four people for dinner.  Since our dinners are usually ten to twenty people and we have one friend, Maureen, who detests her steak 🥩 being sliced before serving, we had to come to this solution:

Serves 10

Ingredients

• 5 Rib Eye Steaks, without and cut 1 1/2 inches thick
• 5 cloves garlic, peeled and rough chopped
• 1 cup extra virgin olive oil
• 6 sprigs of rosemary leaves
• 9 sprigs of thymes leaves

Making It 

• 24 hours in advance put the olive oil, rosemary and thyme a blender and process for 6-8 pulses, add the garlic after
• Place the marinade in two gallon size zip-lock bags and put the streaks in, let marinate overnight
• Turn half your grill on high and grille the steak on the first side for 4-5 minutes and the when you turn over cook for an additional 4 minutes for medium rare, but the time varies as every grill is different

SOUS VIDE

If you are on the sous vide cult and do not feel like grilling, follow this:

Making It

• 24 hours in advance put the garlic, olive oil, rosemary and thyme a blender and process for 6-8 pulses
• Place the marinade in two gallon size zip-lock bags and put the streaks in, let marinate overnight
• Bring steaks to room temperature
• Sear the steaks for one minute each side and let cool and place in bag
• Following cooking time instruction on your souse vide app
• When finished cooking, sear one more time, season as appropriate and serve