The key to achieving clear grill marks is to make sure the grates of the grill are properly cleaned, heated, and oiled before cooking the steaks; see page 367 for instructions. The steaks can marinate up to overnight in the refrigerator.
Recipe information
Yield
serves 4
Ingredients
2 tablespoons olive oil
6 garlic cloves, coarsely chopped
2 tablespoons fresh thyme leaves (or 1 teaspoon dried)
2 rib-eye steaks (each about 1 pound and 1Ā 1/2 inches thick)
Vegetable oil, for grill
Coarse salt and freshly ground pepper
Preparation
Step 1
Combine oil, garlic, and thyme in a large dish; add steaks, and turn to coat. Cover dish with aluminum foil; refrigerate. Let marinate, turning steaks occasionally, at least 1 hour (or up to overnight).
Step 2
Heat grill to medium-high (see page 367 for instructions); lightly oil grates. Remove steak from marinade, letting excess drip off (discard marinade); season with salt and pepper. Cover grill; cook, turning once, 6 to 7 minutes for medium-rare. Let rest 5 minutes before slicing.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright Ā© 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazineĀs editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
