T bones

Salsa Verde Italiano Steaks


Salsa Verde Steaks

Serves about 6

3 large garlic cloves, minced into a paste

Kosher salt and freshly ground black pepper

3 T-bone steaks (each about 1 1/2 pounds, and 1 1/2 to 1 3/4 inches thick)

Salsa Verde Italiano

Rub garlic, salt and pepper all over the steaks, massaging in well. Allow steaks to marinate for about 1 hour, uncovered, in the refrigerator. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
 Preheat your grill on high heat. (Alternately, you can use a grill pan on your stove top). When grill is very hot, place steaks on the grill, close the cover and lower the heat to medium-medium low. Resist the temptation to move or adjust the steaks for at least 3-4 minutes. You can then check to see if they loosen easily. Take a peek and check for nice grill marks, then flip and cook to desired doneness, about 3-4 minutes per side for rare, 4-5 minutes per side for medium-rare. 
Allow the steaks to rest for at least 10 minutes before slicing. Cut the meat off the bone and slice into 1- 1 1/2” thick slices. Transfer the slices to a platter. Drizzle steak slices with Salsa Verde Italiano and serve.

Grill Guide: 
Hold your hand
6” from grill, If you can stand the heat for:

3 seconds-HIGH, about 500°

5 seconds-MEDIUM-HIGH, about 400°

7 seconds-MEDIUM, about 350°

10 seconds-MEDIUM-LOW about 325°

12 seconds-LOW, about 300°