The Best Grilled Steak Ever

First, peel all the garlic and chop it up. Rough chop. You don’t want minced but you don’t want big, ungainly chunks either. Toss the garlic in the Ziploc bag.

Then strip your rosemary stalks and throw the leaves in the bag too. You can give them a rough chop if you want but it’s not entirely necessary. Throw the now naked stalks in the bag too. If you use dried rosemary, heat it up in a sauce pan with the oil, slowly heating it, not to boiling, and then let it cool. Stick it in the fridge if you want. It should be fine in about ten minutes. Heating the dried rosemary releases the flavor that’s been freeze-dried. Or whatever.

Then, take your steak and cut it in half, so it’ll fit in the Ziploc with having to get too twisty. Add your oil or your rosemary oil (depending on which method you’ve used) and let the steak marinate for at least a half hour in the fridge. Up to overnight.

Then, get your grill nice and hot. I mean HOT. Take your steak out of the bag and lay it on some sort of cookie sheet. Generously salt and pepper both sides. Very generously.

Place your steaks on the heated grill and char on each side – about five minutes. You want a nice char on the outside, and rare-medium rare on the inside. Or whatever temp you want.

Let rest five minutes and cut into thin-ish slices on the diagonal. Eat. Die. Repeat.