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I love me some rosemary, but I've not used it on steaks. Typically goes on the various forms of taters I fix, and chicken cacciatore, too. Gonna hafta try that...Dat would be rosemary, along with simple Salt and Pepper and a big dash of Paul Prudhomme's Meat Magic!
We really enjoy how the rosemary brings out the subtle flavors of the meat, with out over powering it!
For grillin' steaks, I just slather some olive oil on both sides, plus some fresh-cracked Mediterranean sea salt and fresh-cracked black pepper. That's it...