Tuscan-Style Sliced Steak

(please excuse the terrible photos)

Serves 4

4 New York Strip steaks (each about 10 oz and 1 inch thick)

2 cloves garlic, minced

Kosher salt

Freshly ground black pepper

1/3 cup high-quality Tuscan extra-virgin olive oil

1 tablespoon fresh rosemary leaves, leaves separated

1 1/2 lemons, quartered

1) Preheat a gas grill on medium (or a skillet).

2)  While the grill is preheating, rub the steaks with the garlic and season generously with salt and ground pepper.  Set aside.

3) Brush the grill grate with vegetable oil or swirl some oil in the skillet.  Place the steaks directly over the fire.  Grill the steaks on one side for 5 minutes for rare to 7 minutes for medium-rare.  Flip the steaks  over and cook 4 minutes or longer.

4) Transfer the steaks to a carving board and let rest for 5 minutes.  Using a sharp knife, cut the steaks across the grain at a 45-degree angle, slicing each steak into 7 slices.

5) Drizzle each steak with some of the olive oil, sprinkle with some of the cracked pepper, scatter some of the rosemary leaves over the top, and then add a squeeze of lemon juice and a dash of salt.