Roman Steaks

Name: Roman Steaks
Total time: 2 h 25 min
Yield: 3 to 4 servings
Cuisine: italian
Ingredients: 2 large garlic cloves, peeled and finely chopped; 1 tablespoon finely chopped fresh rosemary; 1/2 cup olive oil; Kosher salt and black pepper; 2 rib-eye steaks, each at least 1 pound and 1-inch thick; Juice of 1 lemon

Recipe from Paula Wolfert

Adapted by Julia Reed

Published Sept. 2, 2020

Total Time: 30 minutes, plus 2 hours’ marination
Rating: 4(172)
Comments: Read comments

This simple recipe, which is adapted from “Mediterranean Cooking” by Paula Wolfert, was brought to the Times by Julia Reed in a 2004 article about easy Italian cooking. Ms. Reed said it was her favorite summer steak recipe, and for good reason: It requires very little effort and just a handful of ingredients to yield spectacular results. —Julia Reed

Featured in: FOOD; Italian for Beginners

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

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

Opt out or contact us anytime. See our Privacy Policy.

Preparation

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.

Ratings

4 out of 5

172 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

William Wroblicka4 years ago

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.

Deejay4 years ago

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.

nix6 years ago

Generally after

Bertie6 days ago

Perfect. Simple. Fast. Delicious. When it's a hot summer day, this recipe is perfect for quickly pulling together with little work, but it's super delicious. We typically serve with roasted potatoes or boiled new potatoes with chervil, shallots and butter or just a salad and corn on the cob.

Steve2 years ago

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 Pike4 years ago

I made this by using a preheated cast iron skillet. Very scrummy. Marinade is top notch and the lemon zooms up the taste!!

Private comments are only visible to you.