T-Bone Steak with Rosemary Garlic


  • 3 T-bone steaks, about 1-2 inches thick
  • 2-3 tbsp. fresh rosemary, chopped
  • 3-4 large rosemary sprigs
  • 6 whole garlic cloves, smashed
  • zest of one lemon
  • 3 tbsp. extra virgin olive oil
  • freshly ground pepper, to taste
  • coarse salt (preferably a smoky black salt), to taste


  • Pat steak dry and rub with rosemary, salt, pepper and garlic. Add 1 tablespoon of extra virgin olive oil to help rub adhere to meat and repeat on other side. Cover with plastic wrap and let meat come to room temperature, approximately 30-60 minutes.
  • Preheat gas grill, remove whole smashed garlic from steak, and discard. Place steak on hottest part of grill and lay rosemary sprigs right next to steak. Cover grill and cook until meat is well charred on one side, about ten minutes. Turn and cook on the other side for another ten minutes or until internal temp registers 120 for med-rare.

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