Garlic Strips
10 garlic gloves
1 1/2 tablespoons salt
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2tablespoons Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon black pepper
4 New York strip (or rib eye) steaks (8 ounces each and 1 1/4 inches thick)
In a small bowl, place salt and garlic; mash well to form a paste. Add the remaining ingredients (except steaks) mix well.
Brush the steaks lightly on both sides with the mixture.
Grill the steaks over medium-hot coats or under the broiler, turning once, until meat reaches desired doneness (for rare, a
meat thermometer should read 120-125°F; medium, 140-145°F; well-done, 160°F).
Brush with garlic mixture again during the last minute or two of each side's cooking time.
Serves four
10 garlic gloves
1 1/2 tablespoons salt
3 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2tablespoons Worcestershire sauce
1 tablespoon soy sauce
1/2 teaspoon black pepper
4 New York strip (or rib eye) steaks (8 ounces each and 1 1/4 inches thick)
In a small bowl, place salt and garlic; mash well to form a paste. Add the remaining ingredients (except steaks) mix well.
Brush the steaks lightly on both sides with the mixture.
Grill the steaks over medium-hot coats or under the broiler, turning once, until meat reaches desired doneness (for rare, a
meat thermometer should read 120-125°F; medium, 140-145°F; well-done, 160°F).
Brush with garlic mixture again during the last minute or two of each side's cooking time.
Serves four
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