On a chilly night with a glass of Paso Robles Zinfandel, what could taste better than a big, juicy steak? This was inspired by Giada DeLaurentis on the Food Network, and is exactly the kind of dish where only a robust, peppery olive oil will do.
• 2 large garlic cloves, halved
• 3 T-bone steaks (each about 1.5 lbs, and 1.5 to 1.75 inches thick)
• Kosher salt and freshly ground black pepper
• 1 lemon, halved
• 3 teaspoons Pasolivo olive oil
Rub the garlic cloves over the meat and the bone of the steaks, then sprinkle with salt and pepper. Place in the fridge for about 1 hour. About 20 minutes before grilling, remove from the refrigerator and bring the meat to room temperature.
Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. Giada’s note: “The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.”
Let the steaks rest for at least 10 minutes before slicing, Run your knife along the bone and carve the meat off the bone, slicing the steak into 1-inch slices. Transfer the slices to a platter and squeeze some lemon juice over the steaks. Finish with a drizzle of Pasolivo!